The Executive Chef is responsible for overseeing all culinary operations onboard, ensuring excellence in food quality, safety, and presentation while maximizing guest satisfaction and cost-efficiency. This role involves full leadership of the galley team, including staff training, menu planning, and operational supervision in compliance with corporate, USPH, HACCP, and HESS standards. The Executive Chef designs menus, theme events, and show cooking experiences, promotes creativity and innovation, and ensures budget adherence through effective inventory control and cost management. They oversee food production, portion control, and sanitation practices, and lead daily tastings to maintain world-class standards. Working closely with provision managers, they ensure accurate ordering, storage, and usage of ingredients. The Executive Chef also supports team development through evaluations, performance reviews, succession planning, and ongoing training. A visible presence in the dining areas is required for guest interaction, dietary consultations, and team motivation. The role demands strong leadership, adaptability, and continuous improvement in service and culinary excellence.
Qualifications
- Minimum 10 years of experience as an Executive Chef or in a similar senior culinary leadership role, preferably in a premium brand, fine dining, or cruise line environment.
- Formal culinary education or equivalent; certified working chef with advanced culinary and pastry skills, particularly in Western/European fine dining.
- Proven leadership experience (minimum 5 years) managing large, multicultural teams in high-pressure environments.
- Completed apprenticeship as a cook; "Meisterbrief" and Food Handler Certification are advantageous.
- Strong administrative and computer skills, including proficiency in spreadsheets, databases, and recipe costing software.
- In-depth product knowledge and experience in writing, developing, and implementing seasonal, themed menus and recipes.
- Excellent communication skills in English (verbal and written); additional languages are a plus.
- Strong understanding of food cost control, budgeting, inventory, and ordering processes.
- Well-versed in USPH, HACCP, and sanitation standards; impeccable hygiene, grooming, and safety practices.
- Recognized culinary achievements through media is a plus.
