Sushi Speciality Chef de Partie

V.Group; Greater London; On-site; GBP 1,000 - 2,000; Full time

Job summary

A leading cruise company is looking for a Sushi Specialty Chef de Partie for a 2-week charter in Japan. The ideal candidate will ensure food safety and hygiene while supervising the preparation and presentation of sushi. Strong experience in a professional kitchen and knowledge of health standards are essential. This role also involves environmental stewardship and effective communication with the galley team. Ideal for candidates already based in Japan.

Qualifications

• Experience in a professional kitchen environment essential.
• Strong knowledge of health and hygiene standards required.
• Ability to follow recipes and manage food costs effectively.

Responsibilities

• Maintain food safety and hygiene in line with company standards.
• Supervise food preparation and presentation.
• Ensure team compliance with safety and environmental regulations.
• Participate in safety drills and inspections.

Skills

Food safety and sanitation

Team collaboration

Sustainability practices

Culinary skills

Attention to detail

Job description

Sushi Speciality Chef de Partie for Swan Hellenic Cruises

Application Deadline: 1 May 2026

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for a Sushi Chef on behalf of Swan Hellenic Cruises.
This is for a 2 weeks charter in Japan in May 2026.
We are looking for candidates already based in Japan.

Key Responsibilities

• Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring the safe operation and working practice of the section and any related matters affecting the safety of the ship, guests, and crew.
• Informing the Sous 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.
• Ensuring safe food temperatures throughout preparation, storage and service.
• Ensuring the welfare and discipline standards of all members of the galley section in accordance with company policies and procedures
• Completing 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.
• Reporting defective galley section 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.
• Participating in minimum galley manning to comply with the In-Port Manning plan in accordance with international maritime law.
• Supporting the Sous Chef in ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
• Supervising the section 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 to promote sustainability and protection of the environment in all aspects of life on board.
• Supporting the Sous 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.
• Maintaining food safety and sanitation standards in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Participating in stores loading operations as instructed by the Sous Chef and Hotel Stores Manager.
• Requisitioning and preparing food products to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary.
• Checking quantity and quality of goods received into the section and immediately reporting any discrepancies to the Sous Chef.
• Supervising the correct storage of all meat, poultry, fish, shellfish and ready to eat fruit and vegetable products in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Supervising cleaning standards and ensuring schedules for the refrigerators, ambient store cupboards and ice machines are adhered to and logs completed in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention.
• Safe handling and preparation of meat, poultry, fish, shellfish and ready to eat fruit and vegetable products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage.
• Assisting the Sous Chef in meeting the specific dietary needs of guests, officers and crew.
• Ensuring effective communication and teamwork between the section, galley team and other departments.
• Reporting section defects in line with company policies and procedures.
• Supporting the Sous Chef to ensure effective complaint resolution in response to guest complaints.
• Contributing to the completion of daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures.
• Participating in garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures.
• Contributing to the daily meal count in accordance with company policy and procedures.