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Head Chef - River Cruise Boat

Employeur non precise

New
Senior 🇬🇧 English
HACCP Menu planning

Job description

About the role

The Head Chef is responsible for overseeing all culinary operations on board a commercial passenger river cruise boat, leading a kitchen team and collaborating with other departments to deliver a high-quality dining experience for guests. The job starts in September 2025 and pays above market salary.

Key responsibilities

  • Plan, develop and execute menus that suit guest preferences, dietary restrictions and cultural considerations, keeping food quality, presentation and taste at the highest standard.
  • Source fresh, high-quality ingredients and maintain an efficient kitchen supply chain.
  • Lead the kitchen staff (sous chefs, line cooks, kitchen assistants), train them in culinary skills, food safety and customer service, and schedule shifts and allocate tasks.
  • Develop cost-effective, seasonal menus within budget, monitor food costs, portions and waste to optimise profitability.
  • Ensure strict compliance with food safety regulations, hygiene and sanitation standards, with regular inspections and training.
  • Coordinate with the skipper, engineer, shoreside team and the Guest Services Manager to align food service with the cruise schedule.
  • Plan special events, themed dinners and private-function menus, and oversee inventory of kitchen supplies, equipment and ingredients.

Required profile

  • Degree or diploma in Culinary Arts, Hospitality Management or a related field is preferred; equivalent practical experience will also be considered.
  • Significant chef experience, preferably in luxury hotels, resorts or fine dining; prior cruise ship or river cruise experience is a strong advantage.
  • Proven leadership of a culinary team and strong organisational abilities.
  • Flair for culinary creativity and adaptability to changing itineraries, guest demographics and feedback.
  • Sensitivity to multicultural and dietary requirements.

Required skills

  • Thorough knowledge of food safety standards, HACCP principles and kitchen sanitation.
  • Cost control and menu planning.

To apply, use the online application form linked in the advert.

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Published 22 hours ago

Expires 1 month from now

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Employeur non precise