Assistant Chef – Onboard Kitchen Support (Cruise Galley)
Voyager Africa Line
Available Locations:
Durban, KwaZulu-Natal
Job Description
Job Summary
Voyager Africa Line is seeking a detail‑oriented, high‑energy Assistant Chef to support our cruise galley operations. You will work alongside Section Chefs and the broader Culinary Team to prep, cook, plate, and deliver high-quality dishes at scale for guests and crew, while upholding the strictest standards of food safety, hygiene, cost control, and presentation. This role is ideal for culinary professionals who thrive in fast-paced, multicultural environments and are eager to build a seagoing career with clear progression paths (e.g., Demi Chef de Partie, Chef de Partie).
Key Responsibilities
- Food Preparation & Cooking: Execute mise en place, batch cooking, and à la carte production according to daily menus, recipes, and portion standards.
- Quality & Consistency: Maintain taste, texture, temperature, and presentation standards for all meals served to guests and crew.
- Food Safety & Hygiene: Rigorously follow HACCP and vessel sanitation protocols, including proper storage, labeling, rotation (FIFO), and allergen controls.
- Station Management: Keep assigned workstations clean, organized, and fully stocked; ensure timely setup and breakdown for each service.
- Inventory & Waste Control: Assist in stock checks, requisitions, and accurate portioning to minimize waste and manage food cost.
- Equipment Care: Operate, clean, and maintain galley equipment safely; promptly report defects or hazards.
- Collaboration: Work closely with Senior Chefs, Pastry, Bakery, and Provision teams to meet service timelines and special dietary requirements.
- Compliance: Adhere to maritime safety rules, company policies, and public health inspection standards at all times.
- Training & Development: Participate in ongoing culinary, safety, and sanitation training, mentoring junior crew as required.
- Guest Focus: Support special events, themed nights, and chef’s tables, ensuring an exceptional dining experience.
Required Skills and Qualifications
- Formal culinary education/certification or strong demonstrated kitchen experience in hotels, resorts, cruise ships, or high-volume restaurants.
- Solid understanding of HACCP, food handling, and allergen management.
- Ability to read and follow standardized recipes, production schedules, and plating guides.
- Strong knife skills and proficiency across hot, cold, and/or pastry sections (any specialization is a plus).
- Good command of English (written and spoken). Additional languages are advantageous.
- Physically fit and able to work long hours, stand for extended periods, and lift up to 20–25 kg safely.
- Valid seafarer medical certificate (e.g., ENG1 or equivalent) and ability to obtain required maritime safety certifications (e.g., STCW Basic Safety Training) prior to joining.
- Clear criminal/background record and eligibility to travel internationally.
Experience
- 1–3 years of professional kitchen experience in a high-volume environment (cruise, hospitality, or institutional catering preferred).
- Previous shipboard or remote/rotational work is an advantage, but not mandatory.
- Experience working with multicultural teams and international cuisines is highly desirable.
Working Hours
- Rotational shipboard contract (typically 6–8 months on / 2 months off, subject to operational needs).
- Approx. 70–84 hours per week, generally split into two or more shifts per day.
- 7-day work weeks while onboard, with rest hours in accordance with MLC (Maritime Labour Convention) and company policy.
Knowledge, Skills, and Abilities
- Culinary mastery at scale: Able to deliver consistent quality for large covers without compromising standards.
- Time management & multitasking: Capable of handling multiple prep lists and service windows simultaneously.
- Sanitation-first mindset: Deep commitment to cleanliness, cross-contamination prevention, and documentation.
- Teamwork & adaptability: Calm under pressure, respectful, cooperative, and solution-oriented.
- Cultural sensitivity: Comfortable working and living with colleagues from diverse backgrounds.
- Problem-solving: Proactive in identifying shortages, equipment issues, or quality concerns and escalating appropriately.
Benefits
- Competitive, tax-free salary paid in USD (or company standard currency).
- Free accommodation, meals, uniforms, and laundry while onboard.
- Medical coverage during the contract period and emergency care onboard.
- Travel to and from the vessel as per company policy.
- Structured career progression with access to continuous culinary, leadership, and safety training.
- Multinational work environment with networking and cross-cultural learning.
- Crew facilities & welfare programs (gym, recreational areas, events—subject to vessel).
- Shore leave opportunities where operationally feasible and port regulations allow.
Why Join Voyager Africa Line
- Be part of a growing cruise brand dedicated to authentic hospitality and culinary excellence.
- Accelerate your career at sea with clear promotion pathways and recognized maritime certifications.
- Cook with diverse ingredients and global menus, serving guests from all over the world.
- Work in a high-performance, safety-driven environment that values people development and well-being.
How to Apply
Send the following to careers@voyagerafricaline.com (or apply via our official careers portal):
- Updated CV/Resume highlighting culinary experience and roles held.
- Culinary certificates/diplomas and Food Safety/HACCP certifications.
- Seafarer medical certificate (ENG1 or equivalent) – if already obtained.
- STCW certificates (if available) or willingness to complete prior to embarkation.
- Passport copy (valid for at least 12 months).
- Two professional references (with contact details).
- Portfolio/photos of plated dishes (optional but recommended).
Application Tip: Clearly state your availability window, preferred culinary section (hot, cold, pastry, bakery), and any cruise/maritime experience you have.