V.Group
2nd Cook for cruise vessels Hebridean Sky & Island Sky
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2nd Cook for cruise vessels Hebridean Sky & Island Sky
2nd Cook for Cruise Vessels: Hebridean Sky & Island Sky
Department: Hotel | Employment Type: Contract | Location: Shipboard
Description
V.Ships Leisure is seeking a Second Cook for the MS Hebridean Sky and MS Island Sky cruise vessels, operating on behalf of Oceanic Leisure.
The MS Hebridean Sky and MS Island Sky are sister vessels consisting of 118 all-suite cabins, renowned as some of the finest small cruise ships in the world. They deliver unusually spacious accommodation, public areas, and exterior decks.
The Second Cook will serve as an assistant to the Chef de Partie.
Key Responsibilities
- Adherence to the company’s health and hygiene standards in line with Public Health Sanitation Programs and EU SHIPSAN procedures.
- Ensuring the safe operation of the galley section and related safety measures for guests and crew.
- Immediate reporting of any safety concerns or disruptions affecting the ship, guest safety, or service quality to the Chef de Partie.
- Maintaining safe food temperatures throughout preparation and service.
- Upholding personal welfare and discipline, including behaviour in guest areas, per company policies.
- Completing food safety record logs as required by regulations.
- Reporting defective safety equipment (e.g., expired fire extinguishers, missing lifejackets, broken fire doors) promptly.
- Holding qualifications in food hygiene complisant with EU SHIPSAN requirements.
- Immediately reporting galley equipment malfunctions to ensure safe operation.
- Participating in safety drills and statutory inspections relevant to the role.
- Fulfilling minimum galley manning requirements under international maritime law.
- Supporting the Chef de Partie in enforcing Maritime Labour Convention working hour standards and security measures.
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Environmental Stewardship
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Actively promoting and complying with environmental regulations and sustainability policies on board.
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Collaborating with the galley team to reduce waste and protect maritime ecosystems.
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Supporting the Chef de Partie in daily galley management, including:
- Maintaining an efficient, cost-effective food service operation.
- Identifying team development opportunities.
- Directing Assistant Cooks and Galley Utilities.
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Keeping lowest possible food costs while delivering high-quality, well-presented meals for guests, officers, and crew.
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Training staff to maintain food safety and sanitation standards per regulations.
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Participating in stores loading operations as instructed.
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Managing section orders:
- Conducting food cost consumption analysis against the menu cycle.
- Supervising and training staff to meet inventory and compliance standards.
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Inspecting and reporting discrepancies in goods received against sanitation standards.
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Ensuring high cleaning standards in:
- Galley, preparation rooms, refrigerators, storage cupboards, and ice machines.
- Maintaining detailed log records per company policy.
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Operating under galley schedules while adhering to Maritime Labour Convention guidelines.
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Preparing and handling meat, poultry, fish, seafood, and ready-to-eat products to ensure:
- Food safety, hygiene, and presentation standards.
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Maintaining buffet setups for:
- Breakfast, lunch, afternoon tea, and dinner (including the Mess Room).
- Ensuring timely food replenishment.
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Assisting in meeting guest dietary needs, including allergies or special requests.
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Fostering team communication between galley sections and other departments.
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Handling galley maintenance defects per company policy.
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Supporting complaint resolution to ensure guest satisfaction.
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Contributing to daily, weekly, and end-of-cruise reporting.
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Participating in garbage disposal to ensure environmental compliance.
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Assisting with daily meal counts as required.
Education/Experience/Qualifications
- Relevant experience in a similar role on luxury cruise vessels, preferably with galley, kitchen, or-personnel supervision responsibilities.
- Familiarity with EU SHIPSAN and Public Health Sanitation Programs is mandatory.
- Previous experience in multi-section food production and supervision preferred.
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