Talk to Katy Matthews
Reference
KM130
Sector
Marine, Shipping & Maritime
Salary
Competitive
Benefits
Please call for more information.
Town/City
Germany
Contract Type
Permanent
Qualifications:
- 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.
Responsibilities:
- 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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