As Executive Chef, you will lead our entire culinary operation across multiple restaurants and dining venues. You'll develop menus, establish food quality standards, manage kitchen staff, control food costs, and ensure compliance with health and safety regulations. You'll also coordinate with the supply chain team for provisioning, train culinary staff, and innovate new dishes that reflect global cuisines while accommodating dietary restrictions and preferences.

Minimum 10 years of culinary experience with at least 5 years in a senior chef role, preferably in luxury hospitality or cruise industry. Culinary degree or equivalent certification. Extensive knowledge of international cuisines and current food trends. Strong leadership and team management skills. Experience with menu development, food cost control, and inventory management. Understanding of health and safety regulations. Creativity and problem-solving abilities. Ability to work under pressure in a fast-paced environment.