Chef de Cuisine

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. 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.