Executive Chef – Luxury Cruise Line

About the role

We are seeking an Executive Chef to lead our onboard culinary department, delivering ultra‑luxury, technically excellent cuisine to discerning guests every day. You will manage a large international team, oversee multiple outlets, and ensure flawless food quality and service across the ship.

Key responsibilities

• Drive food quality, presentation, and menu planning for all onboard venues.
• Expedite peak service periods, monitor guest feedback, and interact with guests on the restaurant floor.
• Manage food‑cost budgets, high‑value inventory, ordering processes, and waste reduction initiatives.
• Oversee the entire galley department, handling scheduling, crew‑mess satisfaction, performance reviews, promotions, and corrective actions in line with ILO and MLC work/rest regulations.
• Enforce public health, sanitation, and Integrated Pest Management (IPM) standards and prepare the team for internal and external inspections.

Required profile

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

Required skills

• International and European culinary techniques
• Menu planning and development
• Food‑cost budgeting and inventory management
• Waste‑reduction and ordering optimisation
• Public health, sanitation and Integrated Pest Management (IPM) compliance
• STCW95 certification
• ILO and MLC work/rest hour compliance