Take charge of the entire galley operation on board, delivering food production to the line’s standards and developing the galley team.
Key responsibilities
- Oversee the whole galley operation, including inventory control, ordering and replenishing provisions within budget
- Direct the preparation of all menu items and the execution of guest and crew meal service
- Monitor galley controls — menu flow, requisition control, scheduling and rest hours, temperature and galley logs
- Hold the operation to USPH/CDC standards and the company’s vessel sanitation programme
- Work as a “working chef”, supporting any station to keep service running smoothly
- Train, develop and evaluate the galley team, and accommodate guests’ dietary requirements
You’ll bring
- Minimum 4 years in a comparable position in a 5-star hotel or on a cruise vessel
- Minimum 3 years of progressive managerial experience
- Solid international cuisine experience and an advanced understanding of USPH standards
- Graduate of culinary arts from a recognised institution
- Fluent written and spoken English, and strong people-management experience
- Aged 21 or above, physically fit to stand for 10 hours and lift 22 kg unaided; STCW certification
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment