Chef de Cuisine – International 5‑Star Culinary Leader

About the role

The Chef de Cuisine leads culinary operations for a designated outlet on board, ensuring a 5‑star dining experience that meets strict public health standards. Reporting to the Executive Chef and Executive Sous Chef, you will oversee food preparation, menu execution, and guest satisfaction in a dynamic, shipboard environment.

Key responsibilities

• Manage daily food preparation, execution, and presentation in line with company recipes and 5‑star standards.
• Assist the Executive Chef with menu planning and conduct daily briefings for the culinary team.
• Coordinate special guest orders, dietary restrictions, and allergy accommodations.
• Monitor production, control waste, and collaborate with Hotel Stores on inventory and cost management.
• Supervise, schedule, and train Sous Chefs, Chef de Parties, and Cooks, ensuring compliance with ILO and MLC work/rest regulations.
• Maintain strict public health, sanitation, and pest‑management standards, preparing for inspections.
• Work closely 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

• Exceptional knowledge of International and European cuisine.
• Excellent knife skills and proficiency across all galley stations.
• Strong food safety and public health compliance expertise.
• Menu planning and culinary team leadership.