Run the galley as a Sous Chef with Oceania Cruises, keeping food production efficient and to standard by constantly balancing quality and cost, and leading the culinary team through service.
Key responsibilities
- Oversee daily food production, monitoring quality, cost and time management to Oceania’s standards
- Conduct daily food tastings and correct any quality, taste or appearance issues immediately
- Monitor food requisitions to forecast figures, and control expensive items and portion control
- Run the dinner service line for smooth service, presentation and final plating
- Uphold USPH / HACCP public-health standards and prepare the galley for inspections
- Lead, train, coach and schedule the galley team, following MLC 2006 rest hours
You’ll bring
- Minimum 8 years in the profession (quality hotels and restaurants), including at least 2 years in a management role at a well-recognised luxury hospitality establishment or upscale cruise line
- Advanced culinary skills and proven kitchen leadership
- A culinary apprenticeship or Culinary Arts degree, with USPH or HACCP certification (STCW an advantage)
- Fluent written and spoken English, and strong cost and quality awareness
- Cruise-ship experience an advantage; able to lift 25 kg and work long galley shifts
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment