Executive Chef – Luxury Cruise Line

About the role

The Executive Chef will lead the onboard culinary department, delivering ultra‑luxury, technically excellent cuisine for discerning guests. You will manage a large, multicultural team, oversee multiple outlets, and ensure flawless service every day at sea.

Key responsibilities

• Drive food quality, presentation, and menu planning across all onboard venues.
• Manage food cost budgets, high‑value inventory, ordering processes and waste reduction.
• Oversee galley staffing, scheduling, crew mess satisfaction and talent management in line with ILO and MLC regulations.
• Enforce public health, sanitation and Integrated Pest Management standards and prepare for unannounced inspections.

Required profile

• Minimum 5 years as an Executive Chef in a 5‑star hotel, luxury resort or premium cruise line.
• Deep knowledge of International and European culinary techniques and guest dietary trends.
• Valid STCW95 certification and medical fitness for sea service.
• Fluent professional English; additional language (German, French, Italian, Spanish or Mandarin) is a plus.
• Strong organizational skills, high integrity and proven positive leadership.

Required skills

• STCW95 certification
• Food cost budgeting and inventory control
• Sanitation and Integrated Pest Management (IPM) procedures
• International and European culinary techniques