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Responsibility:

• Culinary strategy & Menu development
• Develop and implement fleetwide culinary concepts that align with brand positioning and guest expectations.
• Create seasonal and speciality menus for restaurants, buffet, and speciality dining outlets.
• Collaborate with corporate and TRV chefs, nutritionists, and beverage teams on menu innovation, recipes, and food and beverage integration.
• Evaluate global food trends and incorporate them into the cruise culinary offering.