Culinary Support Manager (Chief Cook on Cruise Ship Experience)

V SHIPS SERVICES OCEANA INC.; Parañaque; On-site; PHP 600,000 - 900,000; Full time

Job summary

V SHIPS SERVICES OCEANA INC. is seeking a seasoned Chief Cook to lead culinary operations aboard vessels. You will design menus, standardize food lists across fleets, and train Chief Cooks in our catering software to ensure quality and compliance with client budgets.

You will travel to Oceanic offices to provide hands-on guidance, collaborate with Operations, Service Excellence, Wellbeing and OHTC, and uphold food safety and high culinary standards across the fleet.

Qualifications

• Qualified Chef with shipboard experience.
• Experience in diverse culinary cultures.
• Experience implementing menus based on operational budgets.
• Demonstrated ability to share skills and knowledge with others.
• Excellent interpersonal, verbal and written communication skills.
• Strong computer skills.
• Highest personal integrity standards.
• Positive outlook and self-motivation.
• Strong command of English (written and spoken).
• Willing to travel.

Responsibilities

• Collaborate with departments for onboarding new vessels to the Oceanic operating model, including menu design, stock takeover assessment, ordering and reporting procedures.
• Drive standardization of menus and food lists across vessels or fleets as agreed with clients.
• Train Chief Cooks on NERIS catering software and key functionalities (menu creation, requisitions, daily usage, reporting).
• Provide recipes and menus aligned with vessel nationality compositions and requests.
• Focus on food safety and quality.
• Analyze data from food purchase and consumption to identify trends.
• Develop and implement culinary standards.
• Travel to Oceanic offices to provide hands-on support and guidance.
• Identify current and future customer requirements through stakeholder engagement.
• Act promptly on management or department suggestions or requirements.

Skills

Shipboard chef

Culinary cultures

Menu implementation

Knowledge sharing

Interpersonal skills

Computer skills

Integrity

Positive attitude

English proficiency

Willing to travel

Education

Formal culinary training

Job description

Overall Purpose of the Job:

To provide support and guidance to Chief Cooks for improvement on culinary matters based on food list, nationalities and menus assigned and to drive onboard fleet-wide initiatives, such as menu standardization, as agreed with clients.
To train and support Chief Cooks in optimizing NERIS experience by utilizing all key NERIS functionalities.
To work closely with Operations, Service Excellence, Wellbeing and OHTC in menu preparation and onboarding of new vessels/clients.
To provide theoretical and hands-on support and guidance to all members of Operations department in his area of expertise helping them to improve their culinary knowledge and apply in the day-to-day operation.
To liaise with Senior Management on regular basis for alignment in areas of major importance

Key Responsibilities and Tasks:

• To work closely with all relevant departments for the smooth onboarding of all new vessels to the Oceanic operating model, including menu design, food item list, assessment of takeover stock, ordering and reporting procedures.

• To drive standardization of menus and food lists across vessels or fleets as agreed with clients.

• To train the Chief Cooks on NERIS catering software and help them utilize all key functionalities, such as menu creation, menu driven requisitions, daily usage, slow moving items, reporting, etc.

• To provide recipes and menus in accordance with the nationality composition onboard and/or as requested by the vessels.

• To focus on food safety and food quality matters

• To analyze data from food purchase and consumption records to identify trends in vessel/nationality preferences.

• To assist in the development and implementation of culinary standards.

• To travel across Oceanic offices in order to provide hands on support and guidance.

• To identify current and future customer requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.

• To act promptly and effectively on any suggestions or requirements of management or of other relevant departments.

Qualifications:

• Qualified Chef with Shipboard Experience
• Experience in different culinary cultures
• Experience with implementation of menus based on operational budgets.
• Demonstrated ability to share skills and knowledge with others.
• Excellent interpersonal, verbal and written communications skills.
• Strong computer skills.
• The highest personal integrity standards.
• A positive outlook and be a self-motivated person
• A very good command of the English language both written and oral.
• Willing to travel.