Qualifications:
- Degree in Culinary Arts from a recognized institution or equivalent on-the-job experience (e.g., apprenticeship with continuous self-education).
- Minimum 3 years of leadership experience in culinary arts, preferably in hotels and/or onboard cruise vessels.
- Well-versed in modern and classical cooking techniques, with a keen eye for innovation and awareness of current culinary trends.
- Strong understanding and high proficiency in food cost and general P&L principles and forms, adept at operating cost control activities.
- Proficient in training, supervising, and evaluating employees.
- Profound knowledge of HACCP, US Vessel Sanitation Program, EU-Shipsan, and Marpol regulations.
- Excellent command of English (written and spoken); German skills are advantageous.
- Supervising, supporting, and directing shipboard culinary teams, as assigned by the Corporate Chef.
- Developing and maintaining galley operational manuals, menu cycles, recipe standards, and operation procedures to ensure compliance with company standards.
- Supervising on-board operations to achieve Health and Hygiene standards in compliance with HACCP, EU-SHIPSAN, US Vessel Sanitation Program, and other regulations.
- Ensuring compliant documentation and log-keeping of health & hygiene procedures and training.
- Conducting on-site quality audits, reviews, and training.
- Collaborating with the Hotel Purchasing team to optimize the purchasing cycle for cost-efficiency.
- Budget control.
- Interviewing potential candidates for the culinary team onboard.
- Encouraging internal development paths for ambitious and talented culinary team members.
- Acting as on-site backup for critical positions if necessary.
- Ensuring culinary guest satisfaction in accordance with desired service standards set by our clients.
- Fleet-wide responsibility for galley equipment status and purchase standards.
- Participation in assigned projects.