Columbia Shipmanagement

Engineer

• Responsible for the proper operation and maintenance of Auxiliary Engines and other machinery equipment.

VLCC Tanker 4th Engineer

Auditor

• The Night Auditor will responsible for overseeing the financial operations during the night shift, ensuring accurate accounting of daily transactions, and providing support for the finance team during the voyage.
• Accurately record and reconcile financial transactions that occur during the night shift during the voyage;
• Conduct audits of daily financial records to ensure accuracy and compliance with accounting standards during the voyage;
• Handle guest billing inquiries and resolve discrepancies during the voyage;
• Prepare and distribute financial reports for management and other departments during the voyage;
• Monitor security measures and report any incidents or concerns during the night shift during the voyage;
• Provide support to the finance team during the voyage as needed, including data entry and financial record-keeping during the voyage.

Night Auditor

• Executive Sous Chef (Overseeing Multiple Venues)
• Reports to: Executive Chef
• As the Executive Sous Chef on our premium cruise line, you will play a pivotal role in our culinary team, overseeing multiple dining venues on board the cruise ship. Your exceptional culinary expertise, leadership, and team-building skills will contribute to the successful execution of diverse menus and exceptional guest experiences across various onboard restaurants and outlets.
• Responsibilities:
• Culinary Operations Management:
• - Oversee the operations of multiple dining venues, ensuring consistent food quality, presentation, and guest satisfaction.
• - Collaborate with the Executive Chef in creating and executing menus for different outlets, taking into account unique themes and culinary styles.
• - Ensure that all culinary outlets operate efficiently and adhere to company standards.
• - Maintain and update standard recipes, portion sizes, and plating techniques for each venue.
• Leadership and Team Development:
• - Supervise and mentor sous chefs, chefs de partie, and culinary team members in each venue.
• - Foster a positive and collaborative work environment, promoting teamwork and open communication.
• - Conduct regular training and workshops to enhance culinary skills and knowledge.
• - Lead by example, setting high culinary standards and inspiring excellence in the team.
• Menu Planning and Cost Management:
• - Collaborate with the Executive Chef and Food and Beverage Director to develop diverse and innovative menus for each dining outlet.
• - Monitor food costs and control expenses by managing inventory levels and minimizing waste.
• - Collaborate with procurement and suppliers to ensure timely and cost-effective delivery of ingredients.
• Quality Control and Food Safety:
• - Ensure strict adherence to food safety and sanitation standards across all dining venues.
• - Conduct regular inspections to maintain cleanliness, hygiene, and food handling protocols.
• - Implement and maintain HACCP (Hazard Analysis Critical Control Point) procedures in each culinary outlet.
• Guest Relations and Satisfaction:
• - Interact with passengers, addressing inquiries, special requests, and dietary restrictions.
• - Monitor guest feedback and reviews to identify areas for improvement and enhance customer satisfaction.
• - Collaborate with the Food and Beverage team to coordinate special events and themed dining experiences.
• Collaboration with Other Departments:
• - Work closely with other departments, such as Food and Beverage, Housekeeping, and Entertainment, to ensure seamless delivery of food services onboard.
• - Collaborate with the Culinary Administrative Assistant to manage inventory and supply requisitions.
• Day-to-Day Galley Operations:
• - Ensure all equipment within the culinary department is properly maintained and in good working condition.
• - Conduct daily inspections of the galleys, storage areas, and venues related to food.
• - Report any technical malfunctions and necessary repairs following established procedures.
• Profile:
• - Extensive experience as a Sous Chef or similar role in high-end restaurants, hotels, or cruise lines.
• - Proven ability to lead and manage multiple dining outlets simultaneously.
• - Fine dining and international culinary experience.
• - Proficiency in English and Arabic (additional languages are a plus).
• - Ability to lift up to 25 kilograms.
• - Willingness to work on board for 4 to 10 months at a time.
• - Strong leadership and team-building skills.
• - Excellent communication and interpersonal abilities.
• - Knowledge of food safety regulations and best practices.
• - Physical fitness and health suitable for demanding duties in the galleys.
• Contract Length:
• 4 months on/2 months off