Position Summary:The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience.Reporting Structure:Reports to: Executive Chef and Executive Sous ChefDirect Reports: Sous Chefs, Chef de Parties, and CooksKey Responsibilities:Culinary Excellence & OperationsOversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards.Assist the Executive Chef with menu planning and conduct daily team briefings.Coordinate special guest orders, strict dietary requirements, and food allergy accommodations.Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items.Leadership & Team Management:Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards.Model exceptional leadership behavior to foster a positive, productive work environment.Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations.Public Health, Safety & Compliance:Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards.Ensure the outlet is fully prepared for announced or unannounced Public Health inspections.Log daily temperatures for fridges, freezers, and dishwashers.Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage.Guest Relations & CollaborationMaintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet.Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively.Qualifications & Requirements:Certification - Valid STCW95 certification.Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property.Skills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations.Public Health - Strong working knowledge of Public Health policies and sanitation procedures.Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction.Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.