Head Chef - Egyptian Nationals

Line Crewing is seeking qualified candidates for the position of HEAD CHEF to work onboard European river cruise vessels, with full onboard accommodation provided.

Experience, Skills, and Character

• Completed apprenticeship as a Chef in hotel, restaurant, or cruise ship industry.
• Minimum 10 years culinary experience, including 4 years in the cruise ship industry.
• Skilled in all aspects of international cuisine.
• Very good knowledge of modern ingredients, culinary trends, and optimized kitchen processes.
• Computer skills: iOS, Windows, Microsoft Office (Word, Excel), Stock Control System; able to manage orders, inventory files, timesheets, and cloud files.
• Strong leadership and diplomatic skills to manage a multi-national galley crew.
• Knowledgeable in food-cost calculations, quality control, and production management for passenger and crew menus.
• Galley sanitation experience and familiarity with HACCP standards.
• English and/or German language skills.
• Reliable, self-motivated, and able to work unsupervised.
• High standards of personal hygiene.
• Ability to work flexible schedules according to company standards.

Duties and Responsibilities

Guest Service & Conduct:

• Maintain friendly, professional, and proactive service towards passengers and crew.
• Support colleagues and ensure a professional working atmosphere in the galley.
• Visit passenger tables regularly and participate in key onboard events (e.g., Captain’s welcome party).

Operational & Kitchen Management:

• Control and direct food preparation processes and all related activities.
• Construct menus with new or existing culinary creations, ensuring variety and quality.
• Approve and “polish” dishes before serving to passengers.
• Plan equipment and ingredient orders according to inventory needs.
• Arrange repairs and resolve kitchen-related issues in daily communication with the Hotel Manager.

Leadership, Training & Team Management:

• Fully manage, train, and supervise the galley staff.
• Lead a multi-national crew, motivate team members, and address crew needs.
• Ensure all galley section heads and staff are informed of menu changes, meal times, passenger numbers, and relevant information.
• Maintain an orderly galley notice board, updated daily.
• Ensure adherence to HACCP rules, sanitation, hygiene, and food safety standards.
• Oversee daily, general, and deep cleaning of the galley and food department.
• Ensure crew meals are fresh, varied, and culturally appropriate.
• Ensure all galley staff work according to their job descriptions and follow equipment handling procedures.
• Conduct daily meetings with section heads and meet with entire galley staff at least once per cruise.
• Maintain communication with the Restaurant Manager/Maitre D’ regarding operations.

Compliance & Reporting:

• Ensure compliance with nutrition, sanitation, and safety regulations.
• Foster cooperation and respect among co-workers.
• Complete HACCP forms accurately, diligently, and on time for all galley staff.
• Perform all assigned duties efficiently, following company standards and training manual procedures.
• Be open to constructive criticism for continuous improvement.