The shipboard Chef de Cuisine plays a pivotal role in the culinary leadership of our luxury culinary programming, contributing to both strategic and operational decisions regarding the culinary offerings. This position oversees culinary operations, ensuring exceptional quality and innovative dining experiences The Chef de Cuisine's primary responsibility is to deliver outstanding food quality and service while mentoring and developing the culinary team through an inspirational and inclusive leadership approach. Collaboration with the General Manager, Executive Chef, and Food & Beverage Director is essential to create and implement innovative culinary concepts, manage budgets, and uphold the highest standards of service and hygiene.

Leadership and Team Management

- Inspire and lead a diverse culinary team, ensuring effective communication and alignment with brand standards.
- Implement comprehensive training programs to enhance culinary skills and uphold high standards of performance.

Guest Experience Excellence

- Ensure all dining experiences exceed guest expectations by providing personalized attention and exceptional service.
- Develop strategies to enhance the overall dining experience, promptly addressing feedback and resolving issues.

Operational Oversight

- Manage daily culinary operations, ensuring seamless coordination between kitchen and service staff for prompt and consistent food service.
- Ensure that kitchen operations adhere to the highest standards of cleanliness, efficiency, and safety.

- Menu and Concept Development
- Collaborate with corporate and onboard culinary teams to design creative menus that reflect current trends and cater to diverse dietary preferences.
- Regularly review and update menu offerings based on guest feedback,



seasonal ingredients, and emerging culinary trends.
- Partner closely with onboard Sommelier on exquisite food and wine pairings.
- Craft industry-best "surprise and delight" experiences.

Financial Management

- Control labor and operating expenses through effective planning, budgeting, and inventory management, with a focus on creative revenue generation.
- Monitor financial performance, analyze variances, and implement corrective actions to meet budget targets.

- Quality and Compliance
- Uphold high standards of food quality, presentation, and safety, ensuring compliance with health, safety, and sanitation regulations (VSP).
- Conduct regular inspections and audits to maintain hygiene standards and address potential issues.

- Strategic Planning and Innovation
- Contribute to long-term vision and strategic planning for culinary operations, including new concepts and service innovations.
- Stay informed about industry trends to keep the yacht's culinary offerings competitive and appealing.

Team Collaboration

- Collaborate with other departments to ensure seamless integration of food and beverage services within the overall yacht operations.
- Participate in leadership meetings and work with the Planning Committee to align culinary strategies with broader yacht objectives.
- A Hospitality Management Degree is preferred,



however not mandatory, with relevant experience in Leadership Management, Culinary Arts, Business Administration, or a related field.
- Advanced certifications or diplomas in culinary arts, food and beverage management / admin, food safety certification, or related areas are considered ideal.
- Minimum of 7-10 years in food and beverage management, with at least 3-5 years in a culinary management role.
- Proven experience in luxury hospitality or yacht/cruise line operations is preferred.
- Exceptional leadership, strategic planning, and operational excellence are required.
- Strong communication skills and proficiency in English are essential. Familiarity with food and beverage operational systems is a must.
- Michelin Star restaurant or hotel experience is considered ideal.
- Willingness to live and work onboard the Yacht for extended periods, with travel to various international destinations.

Operational Management
- Oversee culinary operations, ensuring seamless coordination between kitchen and service staff for high-quality service.
- Maintain consistent food and beverage quality adhering to brand standards.
- Conduct regular training to ensure crew deliver exceptional service.
- The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance, to bend, climb, perform repetitive motion and repetitively heavy lift.

Vision requirements:
- Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others or without a reasonable accommodation.

📌 Chef De Cuisine-Fine Dining (Vasco da Gama)
🏢 Kamaxi Overseas Consultants
📍 Vasco da Gama