Executive Chef – Luxury Cruise Line

About the role

The Executive Chef will lead the onboard culinary department of an ultra‑luxury cruise line, delivering technically excellent, high‑quality cuisine across multiple venues for discerning guests.

Key responsibilities

• Direct food quality, presentation and menu development for all onboard restaurants and venues.
• Oversee peak service periods, monitor guest feedback and interact with guests to ensure satisfaction.
• Manage food cost budgets, high‑value inventory, ordering processes and waste reduction initiatives.
• Lead the galley team, handling scheduling, crew mess satisfaction and talent management in line with ILO and MLC work/rest regulations.
• Enforce public health, sanitation and Integrated Pest Management standards and prepare the team for internal and external inspections.

Required profile

• Minimum 5 years experience as an Executive Chef in a 5‑star hotel, luxury resort or premium cruise line.
• Deep knowledge of International and European culinary techniques and ability to cater to dietary restrictions.
• Valid STCW95 certification and medical fitness for sea service.
• Fluent professional English; additional language such as German, French, Italian, Spanish or Mandarin is a plus.
• Strong organisational skills, high integrity and proven positive leadership.

Required skills

• STCW95 certification
• Food cost budgeting
• Inventory control
• Sanitation and public health compliance
• Integrated Pest Management (IPM)