V. Group

Fleet Travelling Chef

  • Πλήρης απασχόληση
  • Λεμεσός, Κύπρος
  • Ανώτερος
  • Μόνιμη
  • Φιλοξενία, Gastronomy & Tourism
  • πριν 1 εβδ.
Αίτηση

Περιγραφή θέσης εργασίας

  • The Fleet Travelling Chef is a senior culinary leadership role responsible for upholding and elevating food quality, consistency, and safety standards across a diverse portfolio of cruise, expedition, and offshore vessels, shoreside camps/installations.
  • This individual is empowered to assess, direct, and implement culinary improvements fleet-wide—making critical decisions on standards compliance, menu execution, and team capability across multiple client accounts and operational environments.
  • Acting as the primary culinary authority in the field, the role bridges the gap between shoreside strategy and onboard delivery, ensuring that client expectations and brand standards are met without compromise. Through hands-on auditing, mentoring, and project leadership, the Fleet Travelling Chef directly influences the quality of the guest and crew dining experience across every vessel in the portfolio.
  • Lead fleet-wide culinary audits and quality assessments across cruise, expedition, and offshore vessels, shoreside camps/installations globally, making independent judgements on compliance and corrective actions, and escalating strategic concerns to shoreside leadership as required. 
  • Develop and implement culinary standards, menu frameworks, and food safety protocols tailored to each vessel type and client account, driving consistency and continuous improvement across a diverse, geographically dispersed portfolio. 
  • Coach and mentor onboard culinary teams across multiple vessels and nationalities, delivering hands-on guidance and development through expertise and credibility rather than formal line management authority. 
  • Coordinate and execute major culinary projects and activations—including world cruises, expedition programmes, and offshore catering operations—managing timelines, client expectations, and logistical complexity from concept to delivery. 
  • Collaborate cross-functionally with shoreside Operations, Procurement, HSEQ, and Client Services teams, as well as vessel-side Hotel Directors, Executive Chefs, and F&B Managers, to align strategic intent with onboard execution. 
  • Manage client relationships at an operational level, acting as a trusted culinary representative during vessel visits and project delivery, resolving challenges in real time while upholding service standards and commercial commitments. 
  • Analyse culinary performance data, guest feedback, audit results, and cost metrics to identify trends, flag strategic concerns, and recommend targeted interventions that drive measurable fleet-wide improvement. 
  • Support the recruitment and competency assessment of senior culinary talent fleet-wide, providing subject matter expertise to HR and Crewing to ensure the right capabilities are in place across all vessel operations.
  • Assist the culinary support team as required and participate in culinary forums & other support activities for cooks.