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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 ControlDaily 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 ManagementCost Control: Manages the galley budget, contr...