Job Responsibilities

• Manage the assigned Galley venue and maintain high standards of food quality, cleanliness, safety, and guest satisfaction.
• Coordinate with culinary, service, and provisions teams to ensure smooth Galley operations.
• Monitor service, review guest feedback, and identify ways to improve the dining experience.
• Review food requisitions, meal counts, storeroom deliveries, stock levels, and ordering procedures.
• Ensure all menus, recipes, preparation methods, and food specifications are followed.
• Conduct daily checks on food quality, taste, presentation, cleanliness, and Public Health compliance.
• Ensure mise en place is prepared at least 15 minutes before service.
• Lead, train, and motivate a multicultural culinary team.
• Support team performance reviews, training, succession planning, communication, and recognition.
• Maintain working-hour records and support Maritime Labour Convention compliance.
• Uphold grooming, hygiene, uniform, safety, and Public Health standards.

Qualifications

• This role is open to Malaysian/Singaporean citizen only.
• Minimum 10 years’ experience as a Chef de Cuisine or in a similar role.
• Experience in a 5-star hospitality or restaurant environment.
• Advanced culinary skills and strong kitchen operations knowledge.
• Fluent in English with excellent communication skills.
• Experienced in leading multicultural teams.
• Flexible, committed, and able to work under pressure.
• Guest-focused, service-oriented, and professionally presented.
• Excellent knowledge of Public Health and hygiene standards.
• Strong leadership, coaching, and motivational skills.
• Physically fit and able to work long shipboard hours.