Ivan Lorenz

Head chef is used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants/hotels. My job is to supervise and improve the ones other me in the kitchen.

As a senior Chef and head cook, I oversee the daily food preparation on the Ship for guests, and other areas where food is served. I direct kitchen staff and handle any food-related concerns.

Involved with the occasional planning and executing of kitchen activities

We run the planning, organizing and managing of a project to accomplish success.

A small list comprising activities I handle: Monitoring and controlling cash flow Developing and maintaining a company’s financial policies and procedures Creating and completing financial reporting systems (daily/weekly/monthly/quarterly/annual) Selection and maintenance of financial software Overseeing payroll and accounts receivable and payable Completing audits and financial compliance activities Monitoring debt/credit Overseeing payroll and benefits

I teach entrepreneurship and strategic management, corporate development and a little something on economics.