Head Chef

Head Chef (Cruise Line)

Position Summary

The Head Chef is responsible for overseeing all culinary operations aboard the cruise ship. This includes planning menus, managing kitchen staff, maintaining food quality standards, and ensuring that all meals meet the expectations of guests. The Head Chef ensures compliance with health and safety regulations, manages inventory, and collaborates with other departments to deliver a world-class dining experience.

Key Responsibilities

• Plan, develop, and execute diverse menus that cater to international guests and dietary restrictions.
• Ensure high-quality food preparation and presentation across all dining outlets.
• Innovate with new dishes and techniques to enhance the onboard dining experience.
• Supervise, train, and motivate kitchen staff, including Sous Chefs, Cooks, and other culinary team members.
• Oversee staff schedules, ensuring efficient operation while adhering to labor budgets.
• Conduct performance evaluations and provide constructive feedback.
• Ensure compliance with international maritime health and safety regulations, including HACCP standards.
• Maintain a clean and organized kitchen environment at all times.
• Oversee proper storage, labeling, and handling of food supplies.
• Manage food and beverage inventory, including ordering and waste reduction.
• Monitor budget adherence, optimizing costs without compromising quality.
• Collaborate with the Purchasing Department to source high-quality ingredients.
• Work closely with the Food and Beverage Manager and other department heads to align culinary services with guest expectations.
• Address guest feedback and adapt menus or processes to improve satisfaction.

Qualifications and Skills

• Proven experience as a Head Chef, preferably in a luxury hospitality or cruise environment.
• Formal culinary training and certification from a recognized institution.
• Strong leadership and communication skills.
• In-depth knowledge of international cuisines and dietary requirements.
• Excellent organizational and multitasking abilities in a fast-paced environment.
• Familiarity with food safety and sanitation regulations (e.g., HACCP).
• Ability to work in a multicultural team and environment.

Job Type: Full-time

Pay: ₹30,000.00 - ₹70,000.00 per month

Benefits:

• Food provided

Work Location: In person