Hospitality, Food & Beverage Executive

Executive Chef


Josef was promoted from Chef de Partie & Sous Chef, based on solid record of achievement in customer satisfaction, training, focus and cost control. He was recognized for the development and implementation of new processes, procedures and standards, that were in line with internal and external health and safety regulatory guidelines.

He directed the Culinary Operations of 6 kitchens which served 9,000 meals daily while managing, training and coaching a diverse staff which included 5 Chefs de Cuisine, 11 Sous Chefs, 90 Chefs and 70 Utility Staff. Josef was also responsible for planning all menus, creating recipes as well as overseeing a $18M food budget, and controlling food cost.

Executive Chef – M/S Sea Goddess I & II & M/S Sagafjord
Chef de Partie and Sous Chef - RMS Queen Elizabeth 2

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