Deputy Corporate Chef

Consortio RG Ltd; Deutschland; On-site; EUR 80,000 - 140,000; Full time

Job summary

Consortio RG Ltd in Hamburg is partnering with an internationally recognised shipping company to recruit a Deputy Corporate Chef. You will supervise shipboard culinary teams, develop competitive menus, and uphold high standards across galley operations.

Join a multinational team on a permanent contract with extensive benefits and opportunities to progress. Fluency in English is required; German or French knowledge is a plus; HACCP and Marpol compliance are essential.

Qualifications

• Bachelor's degree in Culinary Arts or equivalent practical experience.
• Minimum of 5 years of leadership experience in culinary arts.
• Proficiency in modern and classical cooking techniques.
• Strong grasp of food cost management and P&L principles.
• Knowledge of HACCP, US Vessel Sanitation Program, EU-Shipsan, and Marpol regulations.
• Excellent command of English; German or French is advantageous.

Responsibilities

• Supervise, support, and guide shipboard culinary teams.
• Develop and uphold culinary competitive advantages with the Corporate Chef.
• Implement galley SOPs, menu cycles, recipe standards, and procedures for onboard operations.
• Oversee onboard operations and ensure health and hygiene standards compliance.
• Maintain documentation and training records of health procedures.
• Conduct on-site quality inspections, reviews, and training sessions.
• Collaborate with Purchasing Officer to optimize the purchasing cycle and costs.

Skills

Leadership

Culinary expertise

Food cost management

HACCP knowledge

English proficiency

German/French language

Education

Bachelor's degree in Culinary Arts

Job description

Consortio 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 shipping and maritime sector and are extremely focused on offering brilliant guest satisfaction ratings. Due to the rapidly expanding team they are currently hiring a Deputy Corporate Chef.

Responsibilities:

• Supervise, support, and guide shipboard culinary teams.
• Develop and uphold culinary competitive advantages in collaboration with the Corporate Chef.
• Implement galley operational manuals, menu cycles, recipe standards, and standard operating procedures to ensure compliance with onboard operations.
• Oversee 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.
• Maintain comprehensive documentation and records of health and hygiene procedures and training.
• Conduct on-site quality inspections, reviews, and training sessions.
• Collaborate with the Hotel Purchasing Officer to optimize the purchasing cycle and maximize cost-efficiency.

Qualifications:

• Bachelor's degree in Culinary Arts from an accredited institution or equivalent practical experience (e.g., apprenticeship with ongoing self-education).
• Minimum of 5 years of leadership experience in culinary arts, preferably in hotel environments and/or onboard cruise vessels.
• Proficiency in modern and classical cooking techniques with a keen eye for innovation and awareness of current culinary trends.
• Strong grasp of food cost management and general P&L principles, with proficiency in implementing cost control measures.
• Deep 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.

This company offers an opportunity to join an exciting, multinational company on a permanent contract with endless opportunities to succeed and progress within your career. In reward there are extensive benefits and furthermore, an extremely competitive salary.