Hospitality, Food & Beverage Executive

Corporate Executive Chef

Royal Caribbean Cruises, LTD.

Josef was responsible for managing the overall Culinary Service Operations for RCI 18 ships with 3500 guests and 1200 crew members on each vessel as well as 9 new buildings. During his tenure, he created recipes and presentation guidelines which laid the foundation for Fleet SOPs.

Functioning in a recruiting capacity, Josef was responsible for the recruitment of a diverse and internationally recognised staff from geographical locations such as India, Philippines, Indonesia, Australia, South America, South Africa and Europe. He also developed, launched and supported Food Operations for:

  • Voyager Class - Voyager, Explorer, Adventure, Navigator and Mariner of the Seas. Each vessel producing up to 15,000 daily meals spanning 8 Restaurants and Food Outlets.
  • Radiance Class - Radiance, Brilliance, Serenade and Jewel of the Seas. Each vessel producing up to 10,000 daily meals spanning 9 Restaurants and Food Outlets.

 

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