Executive Chef to take overall responsibility for our onboard culinary department. In this role, you will lead a large international team, manage multi-outlet budgets, and ensure our ultra-luxury guests experience top-tier, technically excellent cuisine every day.

Responsibilities Culinary & Service Oversight: Drive the overall food quality, presentation, and menu planning for all onboard venues. Expedite peak service hours, monitor guest feedback cards, and visit the restaurant floor to interact with guests and guarantee total satisfaction. Operational & Financial Control: Manage food cost budgets, control high-value inventory, streamline ordering with stores, and proactively minimize food waste.

Team Leadership & HR Admin: Oversee the entire galley department. Handle scheduling, crew mess satisfaction, and talent management (including performance reviews, promotions, and corrective actions) in strict compliance with ILO and MLC work/rest hours.

Public

Health & Safety: Enforce flawless execution of Public Health, sanitation,

and Integrated Pest Management (IPM) guidelines. Lead your team to perfect readiness for all internal and external unannounced inspections.

Qualifications: Experience - Minimum of 5 years of experience as an Executive Chef in an international 5-star hotel, luxury resort, or premium cruise line.

Culinary

Background - Deep, foundational knowledge of International and European culinary techniques, luxury guest trends, and cooking with ingredient limitations (allergies/dietary needs).

Maritime

Compliance - Must hold a valid STCW95 certification and be physically/medically fit for sea service. Languages - Fluent, professional English (verbal and written) is mandatory. Plus at least one additional language (German, French, Italian, Spanish, or Mandarin). Attribute - Exceptional organizational skills, high moral integrity, and a proven track record of modeling positive leadership behaviors.

Executive chef

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LAVORO a MILANO (Zona Bocconi):