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: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management Cost Control: Manages the galley bu...