Executive Chef – Onshore/Offshore

About the role

The Executive Chef will lead kitchen operations both onshore and offshore, ensuring high‑quality food service that meets contractual standards for safety, hygiene, variety, temperature, quantity and timeliness.

Key responsibilities

• Manage and organise kitchen, storage, logistics, laundry and housekeeping activities.
• Maintain clean and hygienic kitchen and dining areas, applying correct hygiene techniques.
• Ensure compliance with Newrest’s contractual commitments, customer satisfaction and HSE/HACCP standards.
• Control budget, supervise health and safety rules and quality management on site.
• Utilise Winrest for raw‑material management and Calypso for audit and action‑plan reporting.
• Train the team to become autonomous, develop cooking techniques and conduct menu costing for special events.
• Prepare menus, organise resources, guarantee timely food preparation and presentation.
• Minimise waste, support storekeeper in stock management and maintain all required documentation.

Required profile

• Fluent English (mandatory); Portuguese or French is a plus.
• TBOSIET certification and a valid Seaman Book.
• Willingness to work a 28/28 rotation and be available immediately.
• Innovative mindset with the ability to propose solutions that meet Newrest’s objectives.

Required skills

• Proficiency with Winrest raw‑material management system.
• Experience using Calypso audit and action‑plan platform.
• Knowledge of HACCP and HSE regulations.
• Menu planning, costing and kitchen resource organisation.

What we offer

• Opportunity to work in a dynamic onshore/offshore environment.
• Professional development through training and innovative projects.