Job Description:
Key Responsibilities
- Assist the Executive Chef in managing and coordinating all culinary operations onboard the cruise ship
- Supervise kitchen teams in assigned galley sections to ensure production meets company standards for quality, consistency, and hygiene.
- Oversee food preparation and service for various outlets, including main dining rooms, buffets, specialty restaurants, and crew mess.
- Monitor compliance with health and safety regulations, including USPH standards.
- Assist with menu planning, food cost control, and inventory management.
- Train and mentor junior kitchen staff to ensure skills development and adherence to procedures.
- Communicate clearly with team members of various nationalities using intermediate German (BL5) for briefings, task delegation, and feedback.
- Ensure timely food production during peak meal services.
Requirements
- Minimum of 5 years culinary experience, including at least 2 years in a senior kitchen supervisory role (Sous Chef or higher).
- Culinary degree or equivalent professional certification.
- Previous shipboard experience is preferred.
- Proficiency in German at Berlitz Level 5 (intermediate)
- Able to participate in day-to-day discussions, give instructions, and understand standard kitchen documentation.
- Strong knowledge of international cuisines and cooking techniques.
- Exceptional leadership, organizational, and multitasking abilities.
- Familiarity with HACCP, USPH, or similar food safety standards.