Chef de Cuisine - Cruise

Job Description

The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. This role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience.

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Key Responsibilities:

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Culinary Excellence & Operations

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• Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards.
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• Assist the Executive Chef with menu planning and conduct daily team briefings.
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• Coordinate special guest orders, strict dietary requirements, and food allergy accommodations.
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• Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items.
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Leadership & Team Management:

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• Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards.
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• Model exceptional leadership behavior to foster a positive, productive work environment.
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• Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations.
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Public Health, Safety & Compliance:

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• Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards.
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• Ensure the outlet is fully prepared for announced or unannounced Public Health inspections.
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• Log daily temperatures for fridges, freezers, and dishwashers.
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• Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage.
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Guest Relations & Collaboration

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• Maintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet.
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• Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively.
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Qualifications & Requirements:

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• Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property.
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• Skills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations.
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• Public Health - Strong working knowledge of Public Health policies and sanitation procedures.
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• Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction.
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• Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.
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Language Requirement

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• Fluent in spoken and written English, with the ability to communicate effectively with guests and crew and follow or provide clear instructions in a multicultural environment.
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