An executive chef, also known as a head chef or chef de cuisine, is a crew member on a superyacht who is responsible for managing the culinary operations on board and ensuring that the guests' dining experience is exceptional. The executive chef typically reports to the chief steward or chief stewardess and may have a team of sous chefs and kitchen staff working under them.
Some of the duties of an executive chef on a superyacht may include:
- Planning and creating menus for the guests on board, taking into account their dietary preferences and restrictions
- Managing the inventory of food and supplies and ordering new supplies as needed
- Overseeing the preparation and presentation of meals, ensuring that they are of the highest quality and served in a timely manner
- Managing the budget for the kitchen and ensuring that food costs are kept within the allotted limits
- Training and supervising junior chefs and kitchen staff, as well as coordinating their work to ensure that the kitchen runs smoothly and efficiently
- Maintaining a clean and well-organized kitchen, including ensuring that all safety and hygiene standards are followed
In addition to these duties, an executive chef on a superyacht may also be responsible for creating special menus and events for the guests, such as theme dinners or cocktail parties, and working closely with the chief steward or stewardess to coordinate the overall dining experience on board.