Executive Chef


Key areas of responsibility:

- Responsible for the entire galley sector - supervision and coordination of all operations in the assigned department
- Responsible for ordering / purchasing of food in cooperation with the hotel manager
- Cost and budget control of entire galley sector, analysing of costs together with the hotel manager
- Planning and compiling menus according to the preset standards and budgets
- Implementation as well as continuous maintenance and improvement of the quality standards
- Responsibility for the adherence to all relevant hygiene (HACCP), safety and environmental regulations in the galley
- Responsibility for the careful handling of all equipment and machinery in the galley
- Always available as contact for passengers regarding inquiries, complaints and suggestions for food and meals
- Always available as contact for all those working in the galley sector
- Motivates the galley crew to provide excellent service
- Planning, organising, delegating special functions in the galley
- Coordinating service schedules in the galley department
- Coordinating vacation schedules in the galley together with the hotel manager



- Professional diploma as a cook, preferably chef de cuisine‘s diploma
- Experience as executive chef in a variety of operations or internal qualification
- Supplementary courses / training
- Experience in managing complaintsGood knowledge of English language
- German is an advantage

Position requirements:

- Specialist competence, ability to work under stress, reliability, creativity
- Cost and quality awareness
- Self-assured and calm manner towards staff and passengers
- Well-groomed and clean appearance
- Leadership skills, capable of motivation