Chef De Cuisine – Cruise Ship

About the role

The Chef De Cuisine is responsible for maintaining an efficient operation in the assigned production area on board, continuously analysing food quality and cost. The role includes training staff, ensuring corporate standards, delivering safe and high‑quality meals, and guaranteeing guest satisfaction.

Key responsibilities

• Provide ongoing training and enforce corporate standards across the outlet.
• Ensure safe, high‑quality food production and complete guest satisfaction.
• Conduct daily food tastings and correct any quality, taste, or appearance discrepancies immediately.
• Prepare and monitor electronic food requisitions, focusing on high‑cost items such as meat, fish, and seafood.
• Lead the Dinner Service Line, oversee plating, presentation, and menu explanations for dining staff.
• Enter meal count figures into the database and communicate positively with guests.
• Supervise food‑safety procedures, prepare for inspections, and report equipment malfunctions.
• Collaborate with the Assistant F&B Manager and Procurement team on ingredient quality and storage.

Required profile

• Minimum 8 years of culinary experience in quality hotels or restaurants.
• At least 3 years in a management role within a luxury hospitality or upscale cruise environment.
• High school diploma or equivalent; 3‑year culinary apprenticeship or degree in Culinary Arts.
• Intermediate knowledge of food safety standards (ISO 22000) and HACCP.
• Fluent written and spoken English; additional languages a plus.

Required skills

• Microsoft Outlook
• Microsoft Word
• Microsoft Excel
• Microsoft PowerPoint
• Food Safety/HACCP certification
• ISO 22000 knowledge