- Develop menus and service plans suited to the cruise offering, guest numbers, event style and practical needs of preparing and serving food aboard a vessel.
- Forecast ingredients and kitchen supplies for upcoming services, place orders with suppliers, and manage stock to reduce shortages and unnecessary waste.
- Prepare ingredients and cook dishes to the required standard, coordinating preparation and service so meals are ready at the right time for each cruise.
- Check ingredients, prepared food and finished dishes throughout service to maintain consistent quality, portioning, flavour and presentation.
- Adapt kitchen preparation to the vessel’s available facilities, storage and service schedule, while keeping work areas organised and operationally ready.
- Coordinate with cruise managers, front-of-house staff and other kitchen team members about booking requirements, service timing, dietary requests and any preparation issues.
- Guide kitchen staff on recipes, preparation methods and service expectations, and assist with onboarding or training where required.
- Maintain secure food handling, cleaning and storage practices, and ensure kitchen staff follow applicable hygiene and food safety requirements.
- Monitor ingredient usage and food costs, and adjust preparation quantities and ordering in line with bookings and business needs.
- Store, chill, freeze or preserve food appropriately when required to maintain food quality and minimise spoilage.
- Competitive salary package, commensurate with skills and experience.
- Work in a distinctive setting aboard Melbourne River Cruises’ vessels on the Yarra River.
- Take part in a varied food service operation, supporting dining cruises and private events.




- Contribute to menu planning and the delivery of memorable onboard dining experiences.
- Work closely with a team across kitchen, cruise operations and guest service.
- Build experience in a fast-paced hospitality environment with changing menus, guest numbers and event requirements.

MELBOURNE CRUISERS PTY LTD

- Develop menus and service plans suited to the cruise offering, guest numbers, event style and practical needs of preparing and serving food aboard a vessel.
- Forecast ingredients and kitchen supplies for upcoming services, place orders with suppliers, and manage stock to reduce shortages and unnecessary waste.
- Prepare ingredients and cook dishes to the required standard, coordinating preparation and service so meals are ready at the right time for each cruise.
- Check ingredients, prepared food and finished dishes throughout service to maintain consistent quality, portioning, flavour and presentation.
- Adapt kitchen preparation to the vessel’s available facilities, storage and service schedule, while keeping work areas organised and operationally ready.
- Coordinate with cruise managers, front-of-house staff and other kitchen team members about booking requirements, service timing, dietary requests and any preparation issues.
- Guide kitchen staff on recipes, preparation methods and service expectations,



and assist with onboarding or training where required.
- Maintain safe food handling, cleaning and storage practices, and ensure kitchen staff follow applicable hygiene and food safety requirements.
- Monitor ingredient usage and food costs, and adjust preparation quantities and ordering in line with bookings and business needs.
- Store, chill, freeze or preserve food appropriately when required to maintain food quality and minimise spoilage.

Benefits

- Competitive salary package, commensurate with skills and experience.
- Work in a distinctive setting aboard Melbourne River Cruises’ vessels on the Yarra River.
- Take part in a varied food service operation, supporting dining cruises and private events.
- Contribute to menu planning and the delivery of memorable onboard dining experiences.
- Work closely with a team across kitchen, cruise operations and guest service.
- Build experience in a fast-paced hospitality environment with changing menus, guest numbers and event requirements.

Task & responsibilities

- Translate each cruise itinerary and event brief into a practical kitchen plan, setting menus, preparation schedules and serving quantities around the vessel’s operating timetable.
- Review guest bookings and event requirements before service, then organise ingredients and kitchen supplies to match expected passenger numbers and menu selections.
- Oversee the flow of work in the galley, preparing and finishing dishes so meals are ready for onboard service at the required time.
- Assess ingredients on delivery and during storage, and check completed meals before they leave the kitchen for consistency and presentation.
- Adjust

📌 Chef (Melbourne)
🏢 MELBOURNE CRUISERS
📍 Melbourne