Responsible for the efficient running of the department in line with the given standards; meeting employees, guests and owner expectations.
The Executive Chef is responsible to manage the main galley and all food production outlets on board, in line with the food concept and the ship's standards, ensuring highest guest satisfaction while operating within the budget.
Minimum 2 years of experience as Executive Chef or Sous Chef on Cruise Ships ; ability in Management and Kitchen Production is a must. Comprehensive knowledge of HACCP together with excellent operational and interpersonal skills are a must ; basic Computer Skills is an asset.
Fluent in English, spoken and written.