Manage the assigned galley and keep daily kitchen operations running smoothly, with excellent food quality and high service standards on board. You will lead a multicultural culinary team and work closely with the Executive Chef and Sous Chef to keep guests delighted.
Key responsibilities
- Supervise food preparation, presentation and service delivery
- Uphold menus, recipes, hygiene, cleanliness and food-safety standards
- Lead, train and support a multicultural culinary team
- Manage food requisitions, inventory checks and kitchen readiness before service
- Monitor food quality, taste and presentation, acting when standards are not met
You’ll bring
- Minimum 10 years’ culinary experience, with 3 to 4 years as Chef de Cuisine or similar
- Experience in premium hospitality, cruise, hotel or high-volume kitchens
- Strong leadership, communication and team-management skills
- Good knowledge of public health, sanitation, food safety and kitchen operations
- Fluent English; comfortable in a fast-paced, guest-focused environment
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
