Executive Chef

Position Summary

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.