Deputy Corporate Chef

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.