Chef de Cuisine

About the role

The Chef de Cuisine leads culinary operations on board, ensuring high‑quality, efficient food preparation that meets 5‑star standards and strict public‑health regulations. Reporting to the Executive Chef and Executive Sous Chef, you will oversee the galley team and deliver a seamless dining experience for guests.

Key responsibilities

• Oversee food preparation, execution, and presentation in line with company recipes and 5‑star standards.
• Assist the Executive Chef with menu planning and conduct daily briefings for the kitchen crew.
• Coordinate special guest orders, dietary restrictions, and allergy accommodations.
• Monitor production, minimize waste, and work with the Hotel Stores team on inventory and food‑cost control.
• Supervise, schedule, and train sous chefs, chef de parties, and cooks; manage overtime in compliance with ILO/MLC regulations.
• Maintain strict public‑health, sanitation, and pest‑management standards; log temperatures and prepare for inspections.
• Participate in safety drills, pollution‑prevention measures, and proper PPE usage.
• Collaborate with the Restaurant Manager and Maitre d'Outlet, visit the dining room during service, and address guest feedback proactively.

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 as 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

• Expertise in International and European cuisine.
• Advanced knife skills and proficiency across all galley stations.
• Strong knowledge of public‑health policies and sanitation procedures.
• Food‑cost management and inventory control.
• STCW95 certification.

What we offer

• Opportunity to work on a world‑class vessel with a diverse, international crew.
• Professional development under senior culinary leadership.
• Competitive compensation and benefits in line with maritime standards.