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- Tasks: Supervise food prep and ensure high culinary standards on luxury sailing yachts.
- Company: Join the prestigious Orient Express Sailing Yachts team.
- Benefits: Exciting shipboard experience, competitive pay, and opportunities for culinary growth.
- Why this job: Be part of a unique culinary journey while sailing the seas.
- Qualifications: Culinary training and 3 years in a luxury kitchen required.
- Other info: Must have valid STCW certificates and C1D visa.
The predicted salary is between 30000 - 42000 £ per year.
Sous Chef for Swan Hellenic Cruises
Department: Hotel
Employment Type: Contract
Location: Shipboard
Description
V.Ships Leisure is looking for Sous Chef on behalf of Swan Hellenic Cruises.
Key Responsibilities
- Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Supervising the safe operation and working practice of the galley department and any related matters affecting the safety of the ship, guests, and crew.
- Informing the Executive Chef immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
- Liaising with other departments to ensure safe food temperatures throughout preparation and service.
- Ensuring the welfare and discipline of all members of the galley department, including behavior whilst in guest public areas, in accordance with company policies and procedures.
- Supervising the completion, checking and filing of food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Reporting defects or malfunctions of safety equipment and appliances e.g. expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.
- Supporting the Executive Chef in ensuring galley personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Reporting defective galley equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
- Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
- Supporting the Executive Chef in ensuring minimum galley manning to comply with the In-Port Manning plan in accordance with international maritime law.
- Supporting the Executive Chef in ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
- Supervising the team in applying correct security measures.
- Environmental stewardship is central to this role and the entire operation of the ship. This role will engage in, comply with and promote all environmental regulations and policies, actively working with the galley team and guests to promote sustainability and protection of the environment in all aspects of life on board.
- Supporting the Executive Chef in the efficient day to day management of the galley department, including, but not limited to, managing, monitoring, developing and training team members, ensuring an efficient and cost-effective food service operation.
- Supporting the Executive Chef in ensuring the adequate resourcing of teams, completing appraisals, identifying development opportunities and supporting supervisory staff to guide, motivate and direct their respective teams.
- Supervision of the following ranks: Chef de Partie, Pastry Chef, Confectioner, Baker, 2nd Cook, Asst. Cook, Kitchen Steward, Galley Utility.
- Supporting the Executive Chef in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas.
- Supervising galley orders to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary.
- Ensuring the quantity and quality of goods received in to the section meets the acceptable Public Health Sanitation Programs and EU SHIPSAN standards, immediately reporting any discrepancies to the Executive Chef and logging them.
- Ensuring cleaning standards and schedules for the galley, preparation rooms, refrigerators, ambient store cupboards and ice machines are adhered to and logs maintained in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Ensuring adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention.
- Supervising the handling and preparation of meat, poultry, fish, seafood and ready to eat products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage.
- Ensuring the correct breakfast, lunch, afternoon tea and dinner buffet setup and food replenishment in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Ensuring the correct Mess Room buffet setup and food replenishment in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Ensuring the effective supervision of the food preparation area.
- Assisting the Executive Chef in meeting the specific dietary needs of guests, officers and crew.
- Ensuring effective communication and teamwork between the galley and dining room.
- Reporting maintenance defects in line with company policies and procedures.
- Supporting the Executive Chef to ensure effective complaint resolution in response to guest complaints.
- Ensuring cleaning standards and schedules for the galley, preparation rooms, refrigerators, ambient store cupboards and ice machines are adhered to and logs maintained in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Completing daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures.
- Ensuring the efficient supervision of dish and pot wash areas.
- Overseeing the effective supervision of garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures.
- Ensuring daily meal count completion and reporting in accordance with company policy and procedures.
- Supporting Hotel Store Manager in responsibility for ensuring effective loadings.
Education/Experience/Qualifications:
- Valid STCW certificates
- Seamans Book
- Ship Experience
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Sous Chef for Orient Express Sailing Yachts employer: V.Group
Contact Detail:
V.Group Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef for Orient Express Sailing Yachts
✨Tip Number 1
Network like a pro! Reach out to fellow chefs and industry contacts. You never know who might have the inside scoop on openings or can put in a good word for you.
✨Tip Number 2
Show off your skills! If you can, create a portfolio of your best dishes or even a short video showcasing your cooking techniques. This can really set you apart from the competition.
✨Tip Number 3
Prepare for interviews by practising common culinary questions and scenarios. Think about how you’d handle specific kitchen challenges and be ready to share your experiences.
✨Tip Number 4
Don’t forget to apply through our website! It’s the best way to ensure your application gets seen by the right people. Plus, we love seeing candidates who are proactive!
We think you need these skills to ace Sous Chef for Orient Express Sailing Yachts
Some tips for your application 🫡
Show Off Your Culinary Skills: When you're writing your application, make sure to highlight your culinary experience and any specific skills that relate to the Sous Chef role. We want to see how your background aligns with our high standards in food production and presentation.
Be Clear About Your Experience: Don’t just list your previous jobs; explain what you did in each role. We’re looking for details about your responsibilities, especially in a luxury culinary environment. This helps us understand how you can contribute to our team on the Orient Express Sailing Yachts.
Follow the Guidelines: Make sure to read the job description carefully and tailor your application accordingly. We appreciate when candidates demonstrate they understand our culinary standards and USPH sanitation protocols. It shows us you’re serious about the role!
Apply Through Our Website: We encourage you to submit your application through our website. It’s the best way for us to receive your details directly and ensures you’re considered for the position. Plus, it’s super easy to do!
How to prepare for a job interview at V.Group
✨Know Your Culinary Standards
Familiarise yourself with the culinary standards of Orient Express and USPH sanitation protocols. Be ready to discuss how you’ve adhered to these in your previous roles, as this will show your commitment to maintaining high standards.
✨Showcase Your Leadership Skills
As a Sous Chef, you'll be supervising line personnel. Prepare examples of how you've successfully led a team in the kitchen, handled conflicts, or trained new staff. This will demonstrate your ability to manage and inspire others.
✨Be Ready for Practical Questions
Expect questions about specific cooking techniques, dietary requirements, and food presentation. Brush up on your knowledge of recipes and be prepared to explain how you would approach various culinary challenges.
✨Engage in the Interview
Interviews are a two-way street! Prepare thoughtful questions about the galley operations and training programs. This shows your genuine interest in the role and helps you assess if it’s the right fit for you.
