Job Description

The Executive Chef is responsible for overseeing all culinary operations onboard, ensuring the highest standards of food quality, consistency, and guest satisfaction. This role requires strong leadership, a deep understanding of international cuisines, and expertise in managing high-volume kitchen operations. The Executive Chef collaborates closely with the Food & Beverage team, Provision Master, and Hotel Inventory Manager to maintain cost control, streamline operations, and drive an exceptional dining experience. The ideal candidate is a dynamic leader with a passion for culinary excellence, team development, and operational efficiency.

Key Responsibilities

Culinary Leadership & Quality Control

• Supervise and oversee all Galley operations, ensuring menus are executed according to company standards.
• Monitor product quality through tasting panels and mise-en-place inspections during preparation.
• Ensure availability of special dietary menu options and provide direct guest advisement on dietary requests.
• Lead daily team briefings and communicate company updates and culinary strategies using appropriate technology.

Guest Satisfaction & Service Recovery

• Take full ownership of service interactions, ensuring timely, personalized service recovery for guest complaints.
• Maintain a visible presence in food outlets and public areas throughout each voyage.
• Proactively identify and eliminate friction points in the guest dining experience to exceed key performance targets.

Operational & Financial Management

• Oversee the ordering, preservation, and utilization of provisions, collaborating with the Provision Master.
• Manage cost control, expenditures, and inventory within budgeted targets, minimizing food waste.
• Plan and approve provisioning for local and container deliveries, ensuring timely and efficient ordering.
• Conduct yield testing and quality inspections on key proteins and high-volume ingredients.

Team Leadership & Development

• Mentor and coach Culinary team members, supporting career progression and conducting performance appraisals.
• Train and provide clear direction to Galley staff, ensuring consistency in food preparation and plating standards.
• Plan and communicate Galley management rotation requests in collaboration with shore-based teams.

Compliance & Safety Standards

• Ensure strict adherence to public health policies, continuously monitoring compliance across all kitchen operations.
• Oversee the Dish department, ensuring cleaning and sanitation standards are maintained.
• Verify that all kitchen equipment is properly maintained and compliant with company policies.

Skills, Knowledge & Expertise

Education & Experience

• Degree in Culinary Arts from a recognized institution or equivalent three-year apprenticeship
• 10+ years of experience in high-volume hotel or culinary operations, preferably with cruise ship experience
• At least 3 years in an Executive Chef role or equivalent senior culinary leadership position

Culinary & Operational Expertise

• Extensive knowledge of international cuisines, advanced cooking techniques, and menu development
• Strong background in Food & Beverage operations, including cost control, product delivery, and staff management

Leadership & Team Management

• Proven ability to lead, train, and mentor a large, multicultural culinary team under high-pressure conditions.
• Ability to manage multiple priorities and drive continuous operational improvements

Guest Experience & Communication

• Fluent in English (verbal and written) with exceptional communication skills.
• Guest service-oriented, with a warm, personable approach and commitment to exceeding expectations.

Compliance & Safety

• Strong knowledge of public health regulations, sanitation standards, and food safety compliance

Contract

• 6:2 Rotation (Rolling contracts of 6 months onboard the ship, followed by 2 months of vacation).
• Single cabin accommodation.