Deputy Corporate Chef

The recruitment team have partnered with an internationally recognized shipping company based in Hamburg. They have 40 years’ experience in the shipping business and are currently expanding. They offer many different services within the shi

Requirements

• OKSupervise, support, and guide shipboard culinary teams.
• OKDevelop and uphold culinary competitive advantages in collaboration with the Corporate Chef.
• OKImplement galley operational manuals, menu cycles, recipe standards, and standard operating procedures to ensure compliance with onboard operations.
• OKOversee onboard operations and conduct inspections to maintain health and hygiene standards in accordance with HACCP, EU-SHIPSAN, US Vessel Sanitation Program, and other relevant regulations.
• OKMaintain comprehensive documentation and records of health and hygiene procedures and training.
• OKConduct on-site quality inspections, reviews, and training sessions.
• OKCollaborate with the Hotel Purchasing Officer to optimize the purchasing cycle and maximize cost-efficiency.
• OKBachelor's degree in Culinary Arts from an accredited institution or equivalent practical experience (e.g., apprenticeship with ongoing self-education).
• OKMinimum of 5 years of leadership experience in culinary arts, preferably in hotel environments and/or onboard cruise vessels.
• OKProficiency in modern and classical cooking techniques with a keen eye for innovation and awareness of current culinary trends.
• OKStrong grasp of food cost management and general P&L principles, with proficiency in implementing cost control measures.
• OKDeep understanding of food safety protocols including HACCP, US Vessel Sanitation Program, EU-Shipsan, and Marpol regulations Excellent command of English (both written and spoken), proficiency in other European languages such as German or French is advantageous.