-Charge of menu planning, working within budgets and provisioning both in well known and remote locations.- keep the crew and guests well fed at all times

Menu planning and meal preparationSourcing and purchasing ingredientsEnsuring food safety and hygiene standards are met Accommodating dietary needs and preferences.

-Assists the Executive Chef in his duties. -Assist that all standard operation procedures are in place, adhered to and being followedthroughout the ship. -Evaluate assigned galley staff as per Seabourn personnel policy.-Assist in training sessions for galley staff that is involved in food preparation. Oversee the care,treatment and training on galley equipment. -Control inventory and maintenance records of durable (non-food) items. td

manages kitchen operations, supports the Executive Chef, trains staff, controls inventory, ensures food quality and presentation for diverse events (weddings, corporate), enforces health/safety, and steps in as leader, focusing on efficient, high-standard execution for varied menus and guest satisfaction.

Pre opening steakhouse restaurant

Training New staff