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Master Culinary Operations Director

2 weeks ago

Dubai, Dubai, United Arab Emirates Cruise Academy Full time

At Cruise Academy, we pride ourselves on delivering exceptional culinary experiences that exceed our guests' expectations. As a Master Culinary Operations Director, you will play a key role in overseeing all aspects of culinary operations onboard, ensuring the highest standards of food quality, consistency, and guest satisfaction.

This is a dynamic leadership position that requires strong communication and interpersonal skills, as well as a deep understanding of international cuisines and menu development. You will work closely with the Food & Beverage team, Provision Master, and Hotel Inventory Manager to maintain cost control, streamline operations, and drive an exceptional dining experience.

Culinary Leadership & Quality Control

  • Supervise and oversee all Galley operations, ensuring menus are executed according to company standards.
  • Monitor product quality through tasting panels and mise-en-place inspections during preparation.
  • Ensure availability of special dietary menu options and provide direct guest advisement on dietary requests.
  • Lead daily team briefings and communicate company updates and culinary strategies using appropriate technology.

Guest Satisfaction & Service Recovery

  • Take full ownership of service interactions, ensuring timely, personalized service recovery for guest complaints.
  • Maintain a visible presence in food outlets and public areas throughout each voyage.
  • Proactively identify and eliminate friction points in the guest dining experience to exceed key performance targets.
  • Oversee the ordering, preservation, and utilization of provisions, collaborating with the Provision Master.
  • Manage cost control, expenditures, and inventory within budgeted targets, minimizing food waste.
  • Plan and approve provisioning for local and container deliveries, ensuring timely and efficient ordering.
  • Conduct yield testing and quality inspections on key proteins and high-volume ingredients.
  • Mentor and coach Culinary team members, supporting career progression and conducting performance appraisals.
  • Train and provide clear direction to Galley staff, ensuring consistency in food preparation and plating standards.
  • Plan and communicate Galley management rotation requests in collaboration with shore-based teams.