Head Chef – Cruise Operations

Job Description

Title: Head Chef – Cruise Operations

Company Name: Sea Pearl Beach Resort & Spa Ltd.

Vacancy: --

Age: At least 30 years

Job Location: Anywhere in Bangladesh, Khulna

Salary: Negotiable

Experience:

• At least 10 years
• The applicants should have experience in the following business area(s): Hotel, Resort

• Diploma in Hotel Management

• At least 10 years
• The applicants should have experience in the following business area(s): Hotel, Resort

• Age At least 30 years
• Only Male

Diploma/Degree in Culinary Arts, Hotel Management, Hospitality Management, or a related discipline.

Minimum 8–10 years of professional culinary experience, preferably in a reputed 4/5-star hotel, resort, restaurant, or cruise operation.

Minimum 3 years of experience in a supervisory/management position such as Executive Chef, Head Chef, Chef de Cuisine, or Sous Chef.

Previous cruise experience will be an added advantage.

Strong knowledge of international cuisine, buffet operations, banquet production, and à la carte service.

Strong knowledge of food safety, HACCP, sanitation, and kitchen hygiene.

Good knowledge of food costing, inventory management, menu planning, and wastage control.

Strong leadership and team-management skills.

Ability to work under pressure in a high-volume operation.

Physically fit and capable of working in a Cruise environment.

• Lead and supervise the complete kitchen/galley operation onboard the cruise.

• Plan and supervise daily food preparation, cooking, plating, and service.

• Develop and maintain menus suitable for cruise guests and special events.

• Ensure consistent taste, quality, portion size, presentation, and freshness of all food.

• Supervise Chefs, Kitchen Helpers, and other culinary team members.

• Prepare duty rosters and allocate responsibilities according to operational requirements.

• Conduct daily briefings and maintain effective communication with the culinary team.

• Ensure proper implementation of standard recipes, portion control, and production procedures.

• Maintain strict food safety, hygiene, sanitation, and HACCP standards.

• Ensure proper temperature control, food labeling, storage, FIFO, and safe food handling.

• Monitor food receiving and ensure all delivered food items meet required quality specifications.

• Maintain proper inventory and ensure adequate stock levels for planned operations.

• Control food cost, wastage, portion sizes, and kitchen expenses.

• Prepare food requisitions based on occupancy, passenger numbers, menu requirements, and forecasted demand.

• Minimize food wastage through effective production planning and utilization of ingredients.

• Ensure all kitchen equipment is properly operated, maintained, and kept clean.

• Immediately report equipment breakdowns and maintenance requirements.

• Conduct regular food tasting and quality checks before service.

• Handle guest complaints relating to food professionally and take corrective action.

• Coordinate with F&B Service, Housekeeping, Procurement, Stores, and Operations departments.

• Conduct regular training and coaching for culinary staff.

• Monitor employee performance, discipline, attendance, grooming, and hygiene.

• Maintain a professional, respectful, and team-oriented working environment.

• Ensure compliance with all company policies, vessel safety procedures, and applicable maritime/health regulations.

• Participate in onboard events, special dinners, BBQs, buffet services, and other culinary activities.

• Prepare daily/weekly kitchen reports and provide operational updates to management.

• Perform any other duties assigned by management.

• Must have strong knowledge and practical experience in Bangladeshi, Indian, and Continental cuisine.