Executive Chef


In this position you'll be maintaining a high profile with guests during peak hours, and you’ll be managing all shipboard food preparation to uphold our exacting culinary standards: overseeing operations, developing schedules and procedures and controlling stock and orders. Equally focused on exceeding guest expectations and increasing cost efficiency to meet budgetary targets, you’ll be supervising the Executive Sous Chef in all aspects of food preparation, training the galley and service staff, and working closely with the Hotel Manager to plan and implement the cruise layout.


The job role calls for proven planning, problem-solving and team-building skills, with experience of a cruise ship catering operation. Degree-educated in food management, you’ll have in-depth knowledge of food preparation, presentation and preservation, menu construction and Public Health/Sanitation. Your flair will be evident whether conducting guest demonstrations, introducing innovations to enhance the cruise experience, or training and motivating the team.

The cruise ship vacancy commands good English and another language – preferably German or French – with excellent verbal and written communication.
In return, you can expect competitive rewards and excellent promotion opportunities.