Position Summary:
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The
Executive Chef
holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. 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...