Deputy Corporate Chef

Consortio have partnered with an internationally recognized shipping company based in Hamburg. They have 40 years’ experience in the shipping business and are currently expanding. They offer many different services within the shipping and maritime sector and are extremely focused on offering brilliant guest satisfaction ratings. Due to the rapidly expanding team they are currently hiring a Commercial Manager.

Qualifications:

• Bachelor's degree in Culinary Arts from an accredited institution or equivalent practical experience (e.g., apprenticeship with ongoing self-education).
• Minimum of 5 years of leadership experience in culinary arts, preferably in hotel environments and/or onboard cruise vessels.
• Proficiency in modern and classical cooking techniques with a keen eye for innovation and awareness of current culinary trends.
• Strong grasp of food cost management and general P&L principles, with proficiency in implementing cost control measures.
• Deep understanding of food safety protocols including HACCP, US Vessel Sanitation Program, EU-Shipsan, and Marpol regulations.
• Excellent command of English (both written and spoken), proficiency in other European languages such as German or French is advantageous.

Responsibilities:

• Supervise, support, and guide shipboard culinary teams.
• Develop and uphold culinary competitive advantages in collaboration with the Corporate Chef.
• Implement galley operational manuals, menu cycles, recipe standards, and standard operating procedures to ensure compliance with onboard operations.
• Oversee onboard operations and conduct inspections to maintain health and hygiene standards in accordance with HACCP, EU-SHIPSAN, US Vessel Sanitation Program, and other relevant regulations.
• Maintain comprehensive documentation and records of health and hygiene procedures and training.
• Conduct on-site quality inspections, reviews, and training sessions.
• Collaborate with the Hotel Purchasing Officer to optimize the purchasing cycle and maximize cost-efficiency.
• Serve as a backup for the Hotel Purchasing Officer when needed and support during peak periods.
• Manage budgets under the guidance of the Culinary Manager.
• Conduct interviews for potential onboard culinary team members.
• Provide on-site backup for critical positions as necessary.
• Ensure guest satisfaction with culinary offerings in line with client service standards.
• Maintain responsibility for galley equipment status and purchasing standards in coordination with designated Technical Superintendents and the Culinary Manager.
• Participate in assigned projects.

Reporting Structure: The Deputy Corporate Chef reports to the Corporate Chef.