Lead a galley team of 12 across hot and cold kitchen sections. Maintain NCL gold standard for buffet, specialty, and main dining. Design seasonal menus in collaboration with Executive Chef. Conduct daily food safety inspections and crew briefings.
Minimum 5 years professional kitchen experience, 2+ years at sea preferred. Culinary degree or equivalent certification. STCW Basic Safety Training. Valid ENG1 or equivalent seafarer medical certificate.