Executive Chef

The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards.

Reporting Structure

Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable).

Key Responsibilities

Culinary Leadership & Quality Control

• Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.
• Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.
• Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail.
• Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients.
• Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory.

Public Health, Sanitation, & Safety

• Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers.
• Inspections: Maintains constant readiness for scheduled and unannounced public health inspections.
• Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team.

Crew Management & Administration

• Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime.
• Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions.
• Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms.

Guest Relations & Shipboard Events

• Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues.
• Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations).

Qualifications & Requirements

• Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.
• Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty.
• Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills.
• Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin.
• Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.