Cruise line jobs:
Executive Chef

Responsibilities:

Coordinate activities, direct indoctrination and training of chefs, cooks, and other kitchen staff.

Plan or participate in planning of menus and utilization of food surpluses and leftovers taking into account marketing conditions, probable number of guests, popularity of various dishes, and recency of menu.

Estimate food consumption, and purchase or requisition foodstuffs and kitchen supplies.

Maintain time and payroll records.

Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items.

Direct food apportionment policy to control costs.

Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

Establish and enforce nutrition and sanitation standards for the restaurants.

Next in F&B cruise line jobs

All F&B positions