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Executive Chef

Galley Department · Hotel Position

Whether with a “roasted duck leg and pink grilled duck breast” or with a “grilled John Dory fillet with carrot crust and curry sauce”, our Executive Chefs create culinary magic! They demonstrate their knowledge not only of current food trends, but also of traditional, regional favorites by developing recipes that guests beg to have. People management skills and an extensive knowledge surrounding meals and menus set the Executive Chef apart. They maintain an efficient administration system and supervise and train the galley team to bring passengers outstanding menus. They see to it that food presentation is appealing and promote a guest-oriented service culture in their team. In this position, you will be expected to have a head for business and ensure that waste is kept to a minimum and profitability maximised. In addition, they interact easily with guests and lead cooking demonstrations when required.


  • several years of experience as Executive Chef on river ships or 4 & 5 star hotels or a similar position (Traveling Executive Chef, Chef de Cuisine, Head Chef, Kitchen Director, Kitchen Manager)
  • excellent knowledge of ISO quality systems and HACCP procedures
  • excellent knowledge of international gastronomy and current food trends
  • ability to follow appropriate procedures for reducing wastage during ordering, storage and processing of food
  • leadership qualities and capacity to oversee a hard-working team with a solution-oriented outlook
  • good knowledge of German and/ or English
  • ability to train culinary staff
  • creative and committed to excellence
  • pleasant and courteous personality

Nice to have:

  • cruise experience would be an advantage


  • manage the kitchen team and motivate them to provide excellent standards
  • develop inspired seasonal menus, prepared with the highest quality, locally sourced produce and focusing on seasonality
  • ensure quality menu cycles for each cruise as well as high efficiency and productivity
  • effective stock control management and precise ordering of the required materials
  • lead onboard cooking demonstrations and share recipes with guests
  • organise and execute special events and F&B functions
  • ensure that equipment is correctly used, and that safety and sanitation standards are adhered to
  • ensure that the galley team wears a clean, tidy uniform
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