Job Description

• Manage daily galley operations, including preparation, cooking, presentation and service.
• Coordinate with the Executive Chef, Sous Chefs and restaurant team to deliver consistent dining experiences.
• Ensure dishes meet approved recipes, menus, specifications and presentation standards.
• Conduct tastings, inspect preparation areas and address quality concerns promptly.
• Review food requisitions, deliveries, stock levels, meal counts and the use of high-cost ingredients.
• Monitor food costs, minimise waste and support departmental quality and financial targets.
• Lead, coach and evaluate a multicultural culinary team.
• Manage work schedules, training, performance feedback and succession development.
• Maintain accurate working-hours records and follow company and maritime requirements.
• Respond to guest feedback and identify opportunities to improve food and service.
• Enforce food safety, public health, workplace safety and equipment-care procedures.
• Support cooking demonstrations and provide temporary cover for the Executive Chef when required and appropriately trained.

Job Requirements

• At least 10 years’ experience as a Chef de Cuisine or in a comparable position within five-star hospitality and/or restaurant operations.
• Advanced culinary skills and strong knowledge of kitchen operations.
• Proven experience leading multicultural teams.
• Excellent spoken and written English; additional languages are an advantage.
• Strong coaching, organisation, communication and problem-solving skills.
• Excellent knowledge of food hygiene and public health standards.
• Ability to meet the role’s physical demands, including daily manual handling.
• Availability for the shipboard schedule specified in the JD: a minimum of 11 working hours daily, seven days a week.

Skills