Executive Chef

Overview

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 – Sets culinary direction, maintains quality standards, and ensures consistency across all venues.
• Daily Operations – Oversees all shipboard galleys, expedites service during peak hours, and ensures all food venues open on schedule.
• Menu Execution – Plans menus and adapts recipes based on ingredient availability while maintaining 5-star present...