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.

Aunque la experiencia profesional y las cualificaciones son clave para este puesto, asegúrese de comprobar si posee las habilidades interpersonales preferibles antes de solicitar, si se requieren.

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...