Lead all culinary operations across 6 dining venues serving up to 600 guests. Design seasonal menus in partnership with Seabourn Culinary Council. Manage a galley team of 80+ cooks and chefs. Control food cost to budget.
Minimum 12 years progressive culinary career, 5 as Executive Chef in ultra-luxury hotel or cruise environment. STCW Basic Safety Training. Exemplary classic and modern cuisine standards.