Catering Manager jobs in United Kingdom

Department: Hotel

Employment Type: Contract

Location: Shipboard

V.Ships Leisure is looking for Executive Chef on behalf of Orient Express Sailing Yachts. The Executive Chef is responsible for a smooth and professional running galley operation in accordance with the company rules and regulations. The Executive Chef ensures that all the meals (Guests and crew) are at the scheduled times ready to serve and within the established Orient Express standards.

• The Executive Chef is responsible for the food planning, food preparation, quality control, food cost, storage, cleaning and maintenance of galley, galley storerooms for guest, officers and crew.
• Responsible for the ordering, storage, distribution and stock cost control of all food items.
• Responsible for ensuring that quality standards for food production are maintained according to Orient Express culinary partners.
• Performs related managerial duties and is responsible for standardization in the galley.
• Assists in developing food purchase standardizations.
• Plans menus, theme and other events for passengers, officers and crew.
• Trains his/her staff on a continuous basis and attends and conducts meetings when necessary.
• Supervises and schedules his/her staff.
• Disciplines staff as needed.
• Supervises loadings to ensure quality check of food items.
• Controls and comments on food production costs.
• Responsible for planning, organizing, staffing, controlling and evaluating his/her area of responsibility.
• Initiates orders for food, galley consumables (galley material etc.) and keeps a regular inventory on these items; conducts/supervises monthly inventories.
• Handles, distributes and controls all deliveries related to the galley department.
• Oversees requisitions of all food items.
• Conducts daily staff briefings, ensures that all staff understands their duties and how to execute them.
• Conducts menu briefings for restaurant team prior to service, with the assistance of the Maître D’s.
• Ensures a consistent updated USPH standard and conducts routine self and formal USPH inspections and writes relevant reports for management.
• Communicates with his/her superior routinely and participates to meetings as directed.
• Prepares a voyages report in the end of each cruise.
• Follows-up on galley maintenance issues with the hotel engineer and informs hotel director accordingly.
• Responsible for the management,update and communication of the rotation plan for crew members in collaboration with the hotel director and assistant purser.
• Conducts staff’ orientation and mid/end contract performance evaluations and makes recommendations for promotion. Introduces new crew members to their working areas and to the rules and regulations on board.

• Languages: Fluent English mandatory, French is a bonus
• Education: A high-school degree or equivalent in Culinary School or related field
• Previous professional experience: 3-5 years’ experience as Executive Chef in Michelin Star restaurant
• Shipboard experience
• Valid STCW certificates • Valid Pre-Employment Medical • C1D visa mandatory for all positions