# SBN - Chef De Cuisine - Singa

**Company**: Hollandamericagroup
**Location**: Manila, Philippines
**Work arrangement**: onsite
**Experience**: senior
**Job type**: fixed term contract
**Category**: Hospitality
**Industry**: Tourism

**Apply**: https://hollandamericagroup.pinpointhq.com/en/postings/772ae3d4-b028-4d98-b6fc-080a15a586b6?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply
**Canonical**: https://yubhub.co/jobs/job_134d78d0-2d9

## Description

Are you ready to embark on a culinary odyssey like no other? As our Chef de Cuisine, you'll be at the helm of flavor, orchestrating exquisite dining experiences for our discerning guests. Your canvas? The galley,a bustling sanctuary where creativity meets precision. Your mission? To ensure not just satisfaction, but delight. Your decisions ripple beyond the galley. Balancing food costs and minimizing waste isn't just about numbers,it's about sustainability, team morale, and the very heartbeat of our company.

Join us aboard Seabourn, where the sea meets the stove, and where your passion becomes a voyage. Be part of a crew that turns ingredients into memories and transforms meals into magic.

**Key Responsibilities:**

- Assist the Executive Chef: Collaborate closely with the Executive Chef to maintain culinary excellence.

- Standard Procedures: Ensure adherence to standard operating procedures throughout the ship.

- Staff Evaluation and Training: Evaluate and train galley staff involved in food preparation.

- Equipment Oversight: Oversee care, treatment, and training related to galley equipment.

- Inventory Control: Manage durable (non-food) inventory and maintenance records.

- Work Hours Management: Monitor team hours and minimize overtime.

- Beverage Management: Maintain liquor and wine records for food preparation.

- Yield and Portion Control: Actively manage food portions in coordination with the Executive Chef.

- Waste Control: Implement waste reduction measures and proper garbage separation.

- Quality Assurance: Ensure highest-quality perishable food items during loading.

- Public Health Compliance: Execute Seabourn's HESS-MS protocols.

- Cooling and Fresh Produce: Monitor cooling logs, blast chiller procedures, and fresh produce fridges.

**Skills, Knowledge & Expertise:**

- Education:

- Formal degree in food management from a recognized international culinary institution.

- Proof of continuing education through certificates or participation in specialized courses.

- Experience:

- 5+ years in a 5-star hotel, cruise ship, or high-profile restaurant in a similar role.

- Certification from an accredited advanced food safety program.

- Extensive knowledge in VSP (Vessel Sanitation Program) preferred.

- Knowledge, Skills & Abilities:

- Familiarity with cruise ship catering operations.

- Thorough understanding of food preparation, presentation, and preservation.

- Knowledge of Public Health and Sanitation regulations.

- Effective planning, problem-solving, and implementation abilities.

**Benefits:**

- Physical Abilities: Maintain physical fitness for bending, climbing, repetitive motion, and heavy lifting.

- Travel Requirements:

- Valid passport (minimum 6 months validity).

- Flag state-issued seaman book.

- Approved marine fitness medical.

- United States C1/D visa.

- English Marlin test (minimum 80% score).

- Pre-employment medical examination.

## Skills

### Required
- food management
- culinary arts
- hospitality management
- food safety
- public health
- sanitation regulations

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Source: [Apply at hollandamericagroup.pinpointhq.com](https://hollandamericagroup.pinpointhq.com/en/postings/772ae3d4-b028-4d98-b6fc-080a15a586b6?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply)