SENIOR CHEF DE CUISINE

Job Summary:The Head Chef on a cruise ship is responsible for overseeing all kitchen operations, ensuring high-quality food preparation and presentation, maintaining hygiene standards, and managing kitchen staff. This role requires strong leadership, creativity, and the ability to work in a fast-paced environment while adhering to budget and safety regulations. Key Responsibilities: Plan and execute diverse, high-quality menus catering to international guests. Supervise all kitchen staff, including Sous Chefs, line cooks, and kitchen assistants. Maintain strict hygiene, food safety, and sanitation standards in compliance with maritime regulations. Monitor inventory levels and coordinate with procurement to ensure adequate supplies. Control food costs and waste through efficient inventory and portion management. Ensure timely preparation and delivery of meals across multiple dining venues. Train and mentor kitchen staff, fostering a positive and productive work environment. Collaborate with other departments to ensure seamless meal service and guest satisfaction. Handle guest dietary restrictions and special requests professionally. Implement safety protocols and maintain compliance with cruise line and international maritime regulations. Qualifications & Requirements: Proven experience as a Head Chef, preferably in a cruise, luxury hotel, or fine-dining environment. Culinary degree or equivalent professional training. Strong leadership, team management, and organizational skills. Excellent knowledge of international cuisines, food safety, and kitchen operations. Ability to work long hours in a high-pressure environment. Strong communication skills in English; additional languages are a plus. Knowledge of maritime food safety regulations is preferred. Valid STCW (Standards of Training, Certification, and Watchkeeping) and other necessary certifications.