Deputy Corporate Chef

Talk to Katy Matthews
+44 (0) 2380 983048
((BST: 8:00 - 18:00 (Mon/Thurs) 8:00 - 16:00 (Fri)))

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Marine, Shipping & Maritime




Please call for more information.



Contract Type



  • Education:Degree in Culinary Arts from a recognized institution or equivalent on-the-job experience (e.g., apprenticeship with ongoing self-education).
  • Experience: Minimum of 5 years in a leadership role within culinary arts, preferably in hotels and/or cruise vessels.
  • Skills: Proficient in modern and classical cooking techniques with a knack for innovation and a keen awareness of current culinary trends.
  • Financial Acumen: Strong understanding of food cost management and general P&L principles, with proficiency in cost control activities.
  • Regulatory Knowledge: In-depth knowledge of HACCP, US Vessel Sanitation Program, EU-Shipsan, and Marpol regulations.
  • Language Proficiency: Excellent command of English (written and spoken) is required; additional European languages (e.g., German, French) are advantageous.


  • Leadership & Supervision: Oversee, support, and direct shipboard culinary teams.
  • Innovation & Development: Collaborate with the Culinary Manager to develop and maintain culinary competitive advantages.
  • Compliance & Standards: Implement and ensure adherence to galley operational manuals, menu cycles, recipe standards, and standard operating procedures.
  • Health & Hygiene: Supervise on-board operations and conduct inspections to meet Company standards for health and hygiene, ensuring compliance with HACCP, EU-SHIPSAN, US Vessel Sanitation Program, and other regulations.
  • Documentation: Ensure proper documentation and log-keeping of health and hygiene procedures and training.
  • Quality Control: Conduct on-site quality inspections, reviews, and training sessions.Purchasing & Cost Efficiency: Work with the Hotel Purchasing Officer to optimize the purchasing cycle for maximum cost-efficiency; act as a substitute for the Hotel Purchasing Officer during absences or peak times.
  • Budget Management: Control budgets under the supervision of the Culinary Manager.
  • Recruitment: Interview potential candidates for the on-board culinary team.
  • Backup & Support: Serve as an on-site backup for critical positions when necessary.
  • Guest Satisfaction: Ensure culinary guest satisfaction in line with service standards set by clients.
  • Equipment & Standards: Oversee the status of galley equipment and purchasing standards in cooperation with the designated Technical Superintendents and Culinary Manager for assigned fleets or vessels.
  • Project Participation: Participate in assigned projects.

Accountability: The Deputy Corporate Chef reports directly to the Culinary Manager.

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