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).

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 guest food allergies, dietary restrictions, and custom requests with strict attention to detail.

Cost Control: Manages the galley budget, controls food...