Job Description

Working with us at Dragon Cruises (M) Sdn Bhd means leading the kitchen that shapes memorable dining moments for guests on board. We operate cruise hospitality that blends regional flavours with polished service, and we care about food that feels personal and well executed.

As an Executive Chef you will be the builder of our culinary program, designing menus, scaling operations for sailing seasons, and mentoring a multi-national kitchen team. You will create systems that keep a busy ship galley efficient, safe, and consistently high quality.

Your Growth & Impact

• Elevate your leadership profile by managing a full ship kitchen and a team of senior cooks, sous chefs, and stewards.
• Lead recipe development and seasonal menu planning that becomes part of guest experience and brand identity.
• Expand your procurement and cost control skills working with suppliers and food budgets in a cruise environment.
• Build operational systems for inventory, hygiene, and service flow that you can showcase in future hospitality roles.
• Strengthen training and mentoring experience by running hands-on coaching and structured competency checks for the crew.

Job Requirements

Responsibilities

Culinary Leadership

• Direct menu creation and recipe standardisation for all onboard food outlets, ensuring consistency across multiple sailings.
• Lead, schedule, and coach a multi-level kitchen team to deliver service for breakfast, lunch, dinner, and special events.
• Maintain culinary standards through regular tastings, feedback loops, and documented recipes.
• Represent the kitchen in guest interactions and special dining events to ensure high satisfaction.

Kitchen Operations & Safety

• Oversee kitchen layout, workflow, and equipment maintenance to keep service efficient and safe.
• Implement and monitor food safety systems such as HACCP and daily sanitation checks.
• Manage inventory cycles, storage controls, and waste reduction practices to protect quality and margins.
• Coordinate with ship engineering and housekeeping for timely repairs and cleaning schedules.

Business & Supplier Management

• Control food cost, portioning, and pricing in collaboration with finance to meet budget targets.
• Source and negotiate with local and international suppliers to secure reliable, cost-effective ingredients.
• Plan menu offers for special cruises, themed dinners, and large group bookings to support revenue goals.
• Compile operational reports, forecasts, and post-sail reviews for senior management.

Requirements

Qualifications & Experience

• Minimum 12 years of progressive culinary experience, including senior kitchen leadership in hotels, resorts, or cruise ships.
• Diploma or degree in Culinary Arts, Hospitality, or equivalent professional training preferred.
• Proven track record of managing large teams and running high-volume service environments.
• Valid food handler certification and completed HACCP training, with references from prior employers.

Hard Skills & Knowledge

• Strong menu engineering skills across international and regional cuisines, with allergy and dietary adjustments.
• Experienced in cost control, food purchasing, supplier negotiation, and inventory systems.
• Familiarity with kitchen management systems, POS integration, and competency in MS Excel for reporting.
• Deep knowledge of food safety standards, sanitation protocols, and cold chain management on board.

Soft Skills & Qualities

• Leadership presence with ability to train, motivate, and retain multi-cultural crews under tight schedules.
• Clear communicator who can work with front-of-house, operations, and suppliers to solve issues quickly.
• Calm under pressure, adaptable to changing sea schedules, and committed to consistent quality.
• Strong planning mindset with attention to detail and a guest-first attitude.

Skills