A FEMALE OR MALE HEAD CHEF REQUIRED FOR 93M MOTOR CRUISE SHIP (AUSTRALIAN FLAGGED VESSEL)

WORK INFORMATION

A 93m motor cruiser is currently looking for female or male Head Chef to join the crew of up to 45. Previous experience aboard is preferable but not essential.  Crew must be Australian or be able to work legally within Australia.  You should have at least 2 years cheffing experience. The company operates a fleet of 4 Australian Flagged vessel that charter around the Great Barrier Reef, Cape York and Arnhem Land, The Kimberley Coast, Tasmania, Papua New Guinea, and Spice Islands of Indonesia.

• The responsibility of the Chef/s is to manage the Galley in an efficient and effective manner, ensuring the timely delivery of excellent quality meals to guests and crew as per the menu plan, which extends to cost and procedural matters.
• The Chef will ensure that all guests and crew are provided with cultivating and nourishing meals, to the highest standard always. They should consider all matters from the perspective, “What would I expect if they were customers eating in my restaurant?”
• Ensures obligations to Workplace Health and Safety Legislation and Act are conformed with, in line with company Workplace Health and Safety provisions always.
• Vessel will cover all crew flights required from any major home port within Australia to join and depart vessels. You will be required to work across all three ships. Candidates all over Australia accepted.

Responsibilities:

• Ensure that food deliveries are to the highest standard and quantities are confirmed against the order/purchase order and invoice/delivery docket.
• Prepare each day’s menu.
• Adhere to the published trip menu cycle ensuring all meals are prepared in readiness for mealtimes.
• Contribute to menu planning on board and provide menu plans to Head Chef.
• Communicate daily with Purser and Assistant Purser to ensure all dietary requirements and allergies are catered for.
• Prepare and cook all meals for guests and crew.
• Monitor passenger feedback.
• Maintain good operational and organisational skills to adhere to galley operations, resulting in good time management.
• Maintain appropriately stocked, clean and well organised dry stores, fridges, cool room, and freezer.
• Maintain regular temperature records of cool room and freezer, in the absence of the Lead Chef.
• Implement and maintain an effective stock rotation program.
• Maintain food safety, galley cleanliness and hygiene always, ensuring compliance with HACCP and local council requirements.
• Operate food costs within the budget.
• Ensure waste is kept to a minimum.
• Develop and maintain effective lines of communication with the office to ensure timely and accurate ordering and provisioning.
• Cleaning and washing of all dishes.
• Assist buffet set up.
• Ensure galley equipment is cared for and maintained.
• Conduct trip Chef Reports and Chef Handover Reports, in the absence of the Lead Chef
• Provide support and training to other Chefs.

Scheduled maintenance during refits

• Attend and adhere to information communicated at morning toolbox meetings.
• Prepare vessel for upcoming maintenance / refit. From but not limited to furniture, wall and equipment protection.
• Wear all required PPE when carrying out tasks.
• Follow all applicable safety rules and procedures, includes completing safety inductions prior to using any tools.
• Performs work accordingly to established worklist. General maintenance from but not limited to detailed cleaning, sanding, varnishing, and painting.
• Record and report damage.
• Reports work accomplished orally to Purser, or Master in the absence of the Purser and written on established worklist.
• Where applicable provide substantial and nutritious crew meals.

Guest Interaction Responsible for the comfort and wellbeing of all guests always. This should be achieved through active and non-intrusive guest interaction.

• Professionally represent the company for visiting Agents, Wholesalers and Famil groups, including FOC/VIP, site inspections and on-board functions.

Teamwork Required to work as part of a high performing team/crew in the provision of the overall cruise and expedition experience. Assist and support in training of new crew members. Required to uphold good rapport with the Purser and Assistant Purser.

Standards Required to always understand and comply with company policies and procedures. Required to maintain and enforce the highest standards of behavior, discipline and dress appropriate to company policies and image at all times.

Other Required to complete all other duties as directed by the Purser or Assistant Purser and Senior Management. Such requests will be of a reasonable nature.

FOOD AND ACCOMMODATION Food is provided free of charge whilst aboard the vessels.

• Twin share accommodation is provided in crew quarters, free of charge. Sole use of cabin accommodation is provided free of charge when available. Per the Navigation Act, it is the responsibility of all crew to keep crew quarters clean and presentable at all times. All crew and officer’s quarters will be inspected by the Master and Purser at least once during the trip, at the end of each trip and prior to crew disembarking or signing off. Additional inspections may be carried out at any time at the discretion of the Master and Purser.

PROFESSIONAL INTEGRITY a high expectation of our employees, in all instances, to promote the company in a positive manner. A positive culture can only be achieved with the support of our management team. All employees are reminded that any comment that they may make regarding the company and its daily operations, whether on or off duty, consciously or unconsciously, has a direct reflection on the company’s reputation and image. Ultimately this affects the company’s success and the ability to offer secure employment to employees. Consequently, employees are requested not to make comment that may be construed as negative. It is a responsibility of the Chef to positively represent the company and always foster a favorable attitude amongst crew.

Qualifications: As a minimum, the following must be obtained or valid prior to commencement:

• Commercial Cookery Qualification (minimum certificate III in Cooking)
• Food Handlers Certificate
• Marine Cook’s Certificate (AMSA endorsed)
• Senior First Aid Certificate
• CPR
• Certificate of Safety Training (AMSA endorsed)
• AMSA medical certificate
• Australian Seafarers Service Book (ASSB)
• Marine Safety Identification Card (MSIC)
• Passport (with minimal 6 months validation)
• Yellow Fever vaccination (prior to international voyages)
• Online  component for Passenger Ship Training (Crowd Control and Crisis Management), certificate issued after completion of practical element

ITINERARY:

• Kimberley’s, Whitsunday islands, Tasmania, the vessel will be traveling to Japan, Singapore, Africa & New Zealand in 2024.

START DATE: August/September/October 2025

EMPLOYMENT TYPE:  Permanent Casual – 3 weeks on and 3 weeks off.

SALARY:  the yearly salary is $79,659.00AUD PER YEAR + SUPER