Position Summary:

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: Mana...