Executive Chef - Viking Cruise - Yogyakarta

PT. Ratu Oceania Raya; Daerah Istimewa Yogyakarta; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A leading company in providing hotel and marine personnel seeks a culinary manager to oversee food quality, manage inventory, and lead a diverse team. The role requires strong culinary skills, effective communication, and a commitment to maintaining high standards in food service.

Qualifications

• Experience in culinary management and food service.
• Ability to lead a multicultural team effectively.
• Strong understanding of food safety and quality standards.

Responsibilities

• Manage food costs and adjust requisitions to avoid overproduction.
• Oversee galley equipment maintenance and budget.
• Ensure adherence to quality standards and health policies.

Skills

Food Quality Management

Team Leadership

Inventory Management

Culinary Skills

Communication

Job description

Company Description: Provider of Hotel and Marine Personnel to International Cruise Lines, Commercial Shipping and Hotels Worldwide.

Job Description:

1. Work within set food-cost budgets and follow the portion control chart accordingly; adjust food requisitions to avoid overproduction.
2. Share responsibility for all food orders and consumption with the Inventory Manager, considering guest count, itinerary, availability, and usage.
3. Constantly strive to upgrade food quality and presentation, host Kitchen Table events and cooking demonstrations, and utilize culinary checklists regularly.
4. Maintain communication with the Inventory Manager regarding provisions—slow and non-moving items, inventory levels, standard products, par levels, and FIFO procedures.
5. Oversee the maintenance and upkeep of all galley equipment by managing the Annual Galley Equipment Budget and reporting damages or malfunctions; handle ordering, receiving, issuing, and maintaining par levels for equipment.
6. Ensure adherence to menus, recipes, methods, and specifications; conduct daily spot checks in all food venues to ensure quality and cleanliness standards are met according to Viking’s standards and public health policies.
7. Regularly inspect galley areas with the Public Health Officer and Kitchen Steward to ensure a clean and safe working environment.
8. Lead and support a multicultural team to maximize crew satisfaction, productivity, and retention; hold daily meetings with Team Leaders.