SBN - Executive Chef de Cuisine

Management of all shipboard food preparation and execution of menus ensuring that the line’s high culinary standards are maintained within the budgetary limitations established, as per company policy.

The Exe. Chef de Cuisine plays a crucial role in satisfying the guests experience onboard the vessel. The quality of the product relies wholeheartedly on the decisions the Chef de Cuisine makes when it comes to presentation and execution of the recipes and menus provided. The Chef also has strict guidelines to follow in regards to food costs and budgetary requirements. Training plays a vital part of the Chef de Cuisine’s daily tasks as he relies on his team to execute the product in order to provide the guest with an ultimate vacation experience.

Reporting relationships:
The Exe Chef de Cuisine reports directly to the Hotel Director.

Position has 49/62 professional level reports depending on the class of vessel.