Job Responsibilities

• Lead daily Galley operations and maintain excellent food quality, presentation, and consistency.
• Enhance buffet displays, menus, Kitchen Table events, and cooking demonstrations.
• Ensure all recipes, menus, preparation methods, and food specifications are followed.
• Conduct daily food quality, cleanliness, taste, and presentation checks across all food outlets.
• Manage food-cost control, portion control, requisitions, inventory, par levels, FIFO procedures, and waste reduction.
• Work closely with the Inventory Manager on provisioning, loading, stock movement, and product availability.
• Oversee Galley equipment care, maintenance reporting, and equipment store inventory.
• Lead, train, and motivate a multicultural culinary team.
• Monitor working hours, crew schedules, and Maritime Labour Convention compliance.
• Maintain high standards of hygiene, grooming, safety, and Public Health compliance.
• Participate in inspections, onboard training, fire prevention, safety, security, and evacuation exercises.

Qualifications

• This role is open to Malaysian/Singaporean citizen only.
• Minimum 10 years’ experience as an Executive Chef or in a similar senior culinary role.
• Experience in a 5-star hospitality or restaurant environment.
• Advanced culinary skills and strong knowledge of kitchen operations.
• Fluent in English with excellent communication skills.
• Additional languages are an advantage.
• Experienced in leading multicultural teams.
• Flexible, committed, and able to work well under pressure.
• Excellent knowledge of Public Health policies and hygiene standards.
• Strong leadership, coaching, and motivational skills.
• Physically fit and able to handle heavy items and work long shipboard hours.