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MUST HAVE CDC EXPERIENCE TO BE CONSIDERED FOR THIS ROLE Management of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties. The Chef de Cuisine is directly responsible to ensure the guest satisfaction of the food product in their outlet. They also ensure that staff is trained in order to provide the service necessary for the continued service we provide on board. The decisions made regarding food costs and waste management is imperative to the success of the company as well as team morale and support to the management.