The Executive Chef directs the activities of all food preparation and meal services aboard ship, ensuring consistency, quality, cost effectiveness, and the highest level of sanitation are maintained, all in keeping with company standards.
Responsible for overseeing day-to-day operation of food production and training of galley staff.
Applicant should have a minimum of 3 years experience as Executive Chef in a 4+ star Hotel / Restaurant serving contemporary international cuisine with extensive banqueting capability.
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