Onboard Cruise Galley Lead — Fine Dining & Menu Innovation

Crew Life at Sea Ltd.; Cape Town; On-site; ZAR 979,000 - 1,468,000; Full time

Job summary

Crew Life at Sea Ltd. is seeking an experienced Executive Chef to lead daily kitchen operations aboard a cruise ship.

You will oversee meal preparation, ensure high quality and guest satisfaction, and work with the Executive Chef to design menus for diverse dietary needs. This role requires strong leadership, advanced culinary skills, and the ability to manage inventory, sanitation, and cross‑department coordination in a fast‑paced, hospitality‑focused environment.

Qualifications

• Experience in a high-volume kitchen, preferably cruise ship or fine dining.
• Proven ability to lead and train kitchen staff.
• Strong knowledge of cooking techniques and cuisines.
• Excellent leadership and communication skills.
• Flexibility to work long hours, evenings, weekends, and holidays.

Responsibilities

• Assist the Executive Chef in managing daily operations on board Cruise Ship.
• Oversee the preparation and presentation of all meals according to company standards.
• Develop and execute menus that meet guest preferences and dietary requirements.
• Manage inventory and supplies for meal preparation.
• Train and supervise junior chefs and kitchen staff.
• Maintain a clean and organized galley, following sanitation and safety regulations.
• Collaborate with dining room and housekeeping to ensure guest satisfaction.
• Stay updated on industry trends and incorporate new techniques into menus.
• Adhere to company policies and procedures at all times.

Skills

Culinary skills

Leadership

Menu planning

Food safety

Team management

Communication

Education

Culinary degree or equivalent training

Job description

Crew Life at Sea Ltd. is seeking an experienced Executive Chef to lead daily kitchen operations aboard a cruise ship.

You will oversee meal preparation, ensure high quality and guest satisfaction, and work with the Executive Chef to design menus for diverse dietary needs. This role requires strong leadership, advanced culinary skills, and the ability to manage inventory, sanitation, and cross‑department coordination in a fast‑paced, hospitality‑focused environment.