Chef de Cuisine – 5‑Star International Vessel

About the role

The Chef de Cuisine leads the culinary operations aboard a 5‑star international vessel, ensuring high‑quality, efficient, and personalized food preparation for guests. Reporting to the Executive Chef and Executive Sous Chef, the role combines menu development, team leadership, and strict compliance with public health standards.

Key responsibilities

• Oversee food preparation, execution, and presentation to meet company recipes and 5‑star standards.
• Assist the Executive Chef with menu planning and conduct daily briefings for the galley team.
• Coordinate special guest orders, dietary restrictions, and allergy accommodations.
• Monitor production, minimise waste, and work with Hotel Stores to control inventory and food costs.
• Supervise, schedule, and train Sous Chefs, Chef de Parties, and cooks on techniques, portion control and standards.
• Ensure compliance with ILO and MLC work/rest hour regulations.
• Maintain public health, sanitation and Integrated Pest Management standards; prepare for inspections.
• Log temperatures of refrigeration equipment and participate in safety drills.
• Collaborate with the Restaurant Manager and Maitre d’ to monitor guest satisfaction and address feedback.

Required profile

• Valid STCW95 certification.
• Minimum 4 years experience in an international 5‑star establishment, including at least 1 year as Chef de Cuisine.
• At least 2 years as Sous Chef in a Michelin‑star or Relais & Châteaux property.
• Fluent high‑level English (written and verbal).
• Physically fit for shipboard duty and high moral integrity.

Required skills

• STCW95 certification.
• Expertise in International and European cuisine.
• Advanced knife skills.
• Proficiency across all galley stations.
• Strong knowledge of public health policies and sanitation procedures.
• Inventory and food cost management.