Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew.
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This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards.
Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable).
Supervises: Entire Galley Department.
Key Responsibilities: Culinary Leadership & Quality Control Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.
Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.
Specialized Dining: Manages gue...