About this role

The Executive Chef holds overall responsibility for all culinary operations onboard, with international buffet as the core of the offer. The role leads the galley brigade, delivers consistently high-quality food across all meal periods, controls food cost and waste, and ensures full compliance with company standards, public health regulations, flag state requirements and the Maritime Labour Convention (MLC 2006).

We are looking for a seasoned, hands-on culinary leader who has run large, multi-cuisine buffet kitchens, who is comfortable planning and controlling production for high guest volumes, and who is willing to live and work onboard a ship as part of a multicultural crew.

Core requirement: proven, extensive experience as Executive Chef (or equivalent head chef) in high-volume international buffet operations in a cruise ship, 4/5-star hotel or resort, covering Asian, Western, Mediterranean, Middle Eastern and Indian cuisines.

Mandatory certification: valid Ship's Cook Certificate as required by the vessel's flag state and in compliance with MLC 2006 (Regulation 3.2 / Standard A3.2), together with the STCW certificates required for this position.