Run an assigned galley for Regent Seven Seas as Chef de Cuisine, driving food quality and cost across the operation and leading the culinary team to the line’s luxury standards.
Key responsibilities
- Manage daily food production in your assigned area, balancing quality, cost and time management
- Conduct daily food tastings and correct quality, taste or presentation issues immediately
- Run the dinner service line, oversee plating and brief the dining team before service
- Uphold USPH / HACCP public-health standards and lead the galley through inspections
- Control requisitions, expensive items and portion control to budget
- Lead, train and schedule a multicultural galley team, following MLC 2006 rest hours
You’ll bring
- Minimum 8 years in the profession (quality hotels and restaurants), including 3 years in a management role at a luxury hospitality establishment or upscale cruise line
- Advanced culinary skills and proven kitchen leadership
- A culinary apprenticeship or Culinary Arts degree, with USPH / HACCP and STCW certification
- Fluent written and spoken English and strong cost and quality awareness
- Cruise experience an advantage; able to lift 25 kg and work long galley shifts
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
