Role details, requirements and important context from the employer.
Location: Worldwide / International Waters
Job Description:
We are seeking an experienced Executive Chef to lead and manage the galley operations onboard, ensuring the delivery of high-quality, efficient, and technically excellent food preparation for both guests and crew. The Executive Chef will be responsible for menu planning, food quality standards, kitchen team leadership, and compliance with hygiene and safety regulations. This role requires strong culinary leadership within a high-volume, luxury hospitality environment at sea.
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Key Responsibilities:
As per company policy, the main duties may include but are not limited to:
• Leading and managing all galley and kitchen operations onboard
• Designing and delivering high-quality menus for guests and crew
• Ensuring compliance with public health, hygiene, and sanitation standards
• Training, supervising, and developing the galley team
• Maintaining food quality, presentation, and cost control standards
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Requirements:
• Minimum 7 years’ experience as Executive Chef in a 5-star international establishment
• Michelin-star / Relais & Châteaux Sous Chef experience considered an advantage
• Strong knowledge of international cuisine with European culinary background
• Proven leadership and kitchen management skills
• Strong knowledge of public health, sanitation, and food safety regulations
• Proficiency in English communication (fluent verbal and written)
• Additional languages considered an asset (German, French, Italian, Spanish, Mandarin)
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Employment Details:
• Contract Duration: To be advised
• Salary: Competitive, based on experience
• Benefits: Accommodation, meals, transportation, and flight tickets provided
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