AROYA CRUISES – Hospitality /
Contractual /
Chef de Cuisine
Reports to : Executive Sous Chef

Menu Planning and Execution:
·     Collaborate with the Executive Sous Chef to create exquisite and innovative menus for the fine dining restaurant.
·     Develop refined and sophisticated dishes that showcase culinary creativity and quality ingredients.
·     Oversee the preparation, cooking, and presentation of dishes to maintain consistency and perfection.
Quality Control and Standards:
·     Ensure the highest standards of food quality, taste, and presentation are consistently met.
·     Implement and enforce standardized recipes, portion sizes, and plating techniques.
·     Conduct regular taste tests to maintain and improve the culinary offerings.
Leadership and Team Development:
·     Lead and inspire the culinary team in the fine dining restaurant, setting an example of excellence.
·     Train and mentor sous chefs, chefs de partie, and kitchen staff in fine dining techniques.
·     Foster a positive and creative work environment, encouraging teamwork and professional growth.
Guest Relations and Satisfaction:
·     Interact with guests to understand their preferences, special requests, and dietary requirements.
·     Address any inquiries or concerns promptly, ensuring the highest level of guest satisfaction.
·     Continuously strive to exceed guest expectations, delivering a personalized dining
Menu Costing and Inventory Management:
·     Collaborate with the Culinary Administrative Assistant and procurement team to manage inventory and control food costs.
·     Ensure proper stock levels of high-quality ingredients, minimizing waste and maximizing efficiency.
Health and Safety Compliance:
·     Enforce strict adherence to food safety and sanitation standards, following local and international regulations.
·     Conduct regular inspections to ensure cleanliness, hygiene, and food handling protocols are met.
Collaborative Efforts:
·     Collaborate with the Executive Sous Chef and Food and Beverage Director to ensure seamless  coordination of dining experiences and themed events.
·     Work closely with the wine sommelier and Beverage Manager to create exceptional food and wine pairings.
Continuous Improvement:
·     Stay up-to-date with culinary trends, fine dining innovations, and industry best practices.
·     Implement improvements and refinements to enhance the fine dining experience.

·       Previous experience as a Chef D' Cuisine in luxury fine dining establishments, preferably with experience on cruise ships or in upscale hotels.
·       Fine dining and international culinary experience, with a focus on delivering gastronomic excellence.
·       Proficiency in English and Arabic (additional languages are a plus).
·       Ability to lift up to 25 kilograms.
·       Willingness to work on board for 4 to 10 months at a time.
·       Strong leadership and mentoring abilities.
·       Excellent communication and interpersonal skills.
·       Passion for culinary arts and creativity in menu development.
·       Knowledge of food safety regulations and best practices.
·       Physical fitness and health suitable for demanding duties in the galleys.

Length of contract :
4 months on / 2 months off