Executive Chef

Location: Bhubaneswar, Odisha

Position Type: Full-time, On-site

Department: School of Maritime Studies (SoMS)

Reporting To: Head of Hospitality & Maritime Training

Company Description

The School of Maritime Studies (SoMS) at Centurion University has been serving the Merchant Navy industry for over 12 years, building strong industry relationships and delivering training that aligns with global maritime standards. The School offers a range of DG Shipping-approved programs and practical learning opportunities through simulators and onboard experiences. We are committed to providing cutting-edge maritime education by integrating academic excellence with hands-on skill development.

Role Description

We are seeking a dynamic and experienced Executive Chef to lead our culinary operations and contribute to maritime hospitality education. This role goes beyond kitchen management and includes academic responsibilities and innovation through the university’s maritime café initiatives.

Key Responsibilities

Teaching & Academic Responsibilities:

Deliver DG Shipping-approved CCMC (Certificate Course in Maritime Catering) training in compliance with DGS standards.

Develop and maintain course content, lesson plans, and hands-on training modules for CCMC students.

Mentor students for both onboard culinary careers and shore-based hospitality roles in maritime and allied sectors.

Café Operations & Innovation:

Manage and operate university-incubated Maritime Cafés (including MM Café and Scottish Café).

Create and innovate menu offerings with a focus on international maritime cuisine, healthy and sustainable food choices.

Monitor quality, hygiene, and customer satisfaction in all food outlets.

Staff and Inventory Management:

Lead, train, and supervise kitchen and café staff, including student interns and trainees.

Oversee inventory, procurement, vendor coordination, and cost control processes.

Maintain safety, hygiene, and sanitation standards as per statutory and university policies.

Student Engagement & Skill Development:

Mentor and guide students in culinary practice, service standards, and entrepreneurial opportunities in the maritime hospitality domain.

Support capacity-building and skill-development programs for coastal youth under various government schemes.

Qualifications and Desired Experience

Culinary degree from a recognized hospitality institute or culinary school.

Minimum of 5 years of professional culinary experience, with at least 2 years in a leadership/executive chef role.

Experience delivering training or teaching culinary courses in an academic or institutional setup is essential.

Knowledge of DG Shipping standards and CCMC training will be a significant advantage.

Shipboard experience in catering or hospitality roles is highly desirable.

Excellent leadership, planning, team management, and communication skills.

Passion for innovation, youth mentoring, and sustainable food practices.