Chef de Cuisine (5‑Star International)

About the role

The Chef de Cuisine leads the culinary operations of a 5‑star international outlet aboard a cruise ship, ensuring exceptional food quality, guest satisfaction and strict compliance with health and safety standards.

Key responsibilities

• Oversee food preparation, execution and presentation to meet company recipes and 5‑star standards.
• Assist the Executive Chef with menu planning and conduct daily team briefings.
• Coordinate special guest orders, dietary restrictions and allergy accommodations.
• Monitor production, minimise waste and work with Stores to manage inventory and food costs.
• Supervise, schedule and train Sous Chefs, Chef de Parties and Cooks on techniques, portion control and standards.
• Manage overtime and staffing in line with ILO and MLC work‑rest regulations.
• Maintain strict public health, sanitation and pest‑management compliance, including temperature logs and inspection readiness.
• Collaborate with the Restaurant Manager and Maitre d’ to monitor guest satisfaction and address feedback.

Required profile

• Valid STCW95 certification.
• Minimum 4 years experience in an international 5‑star establishment, including at least 1 year as Chef de Cuisine.
• At least 2 years experience as a Sous Chef in a Michelin‑Star or Relais & Châteaux property.
• Fluent, high‑level English (written and verbal).
• Physically and medically fit for shipboard duty with high moral integrity.

Required skills

• STCW95 certification.
• Expertise in International and European cuisine.
• Advanced knife skills.
• Strong knowledge of public health policies and sanitation procedures.
• Proficiency in English for safety communication and team instruction.