Executive Chef to take overall responsibility for our onboard culinary department. In this role, you will lead a large international team, manage multi-outlet budgets, and ensure our ultra-luxury guests experience top-tier, technically excellent cuisine every day.

Responsibilities

Culinary & Service Oversight:

Drive the overall food quality, presentation, and menu planning for all onboard venues. Expedite peak service hours, monitor guest feedback cards, and visit the restaurant floor to interact with guests and guarantee total satisfaction.

Operational & Financial Control:

Manage food cost budgets, control high-value inventory, streamline ordering with stores, and proactively minimize food waste.

Team Leadership & HR Admin:

Oversee the entire galley department. Handle scheduling, crew mess satisfaction, and talent management (including performance reviews, promotions, and corrective actions)...