Executive Chef

Your Purpose

As the Executive Chef aboard our cruise ship, you will oversee all kitchen operations, making sure our guests have amazing dining experiences. You will lead a team of chefs, ensuring the food is prepared and served to the highest standard. Your role includes creating new menu ideas, making sure the kitchen stays clean and safe, and overseeing the entire food production process. You’ll be a key player in making dining one of the best parts of our guests’ cruise experience. 

Your Impact

Your work will directly affect our guests’ enjoyment. You will manage a team of chefs and kitchen staff, creating a positive and collaborative work environment. Your role involves overseeing food preparation, managing food supplies and costs, and ensuring cleanliness and food safety. By doing this, you will help ensure that the dining experience on board is always top-notch, which is crucial to our reputation in the cruise industry. 

Your Journey So Far

We’re looking for someone who has: 

Experience as an Executive Chef: Proven experience working as an Executive Chef on a cruise ship or in a similar high-volume kitchen environment. 

Team Management Skills: Experience in managing and leading a team of chefs and kitchen staff, creating a positive and efficient work environment. 

Operational Knowledge: Ability to oversee kitchen operations, from food preparation to food safety, while ensuring everything runs smoothly. 

High Standards of Food Quality: A track record of ensuring the highest standards in food quality, consistency, and guest satisfaction. 

Budget Management: Experience managing food costs, inventory, and budgets while maintaining quality and efficiency 

Your Essentials

To succeed in this role, we need you to have: 

Qualifications: A formal culinary qualification or equivalent experience in cooking. 

Cruise Experience: Proven experience as an Executive Chef on a cruise ship or in a high-volume kitchen. 

Language Skills: Fluency in English (both spoken and written) for clear communication with the team and guests. 

Leadership Skills: Experience in managing kitchen staff, food supplies, and maintaining food safety. 

Culinary Skills: Strong knowledge of cooking techniques, menu planning, and international cuisines.