The Sous Chef is responsible to ensure that guests culinary expectations are exceeded in their assigned outlet and to assist the Executive Chef to oversee all shipboard food preparation; presentation and execution of recipes and menus for each guest and crew meal service. The Sous Chef assists in upholding guidelines in regards to food cost and budgetary requirements and is actively involved in training and mentorship of junior galley team members.

 

Must have creative and  excellent cooking skills to enhance all a la carte dish presentations; buffets; tea time services and control the breakdown after each service, in conjunction with the CDP’s

Work closely with the CDP’s to check daily provision deliveries, for accuracy and quality and regularly check fresh produce chillers to ensure correct use of the menu and recipe checklists

Assist in conducting the meal service in the Galleys which includes ensuring smooth and efficient service, and final plating presentation

An active participant during loadings and assisting the Executive Chef with quality control and storing

Ensure that company property is appropriately secured and protected, especially during rough weather conditions, to prevent unnecessary loss or damage.

Temporarily replace/takeover the Chef de Cuisine’s position (with necessary training), at any given time.

Must ensure that company guidelines for uniform and personal hygiene policies are followed

Assist the Executive Chef in the administration of  Hours of Rest and any over time within the Galley department to present to the Hotel Manager.

Works and coordinates with Executive Chef, planning rotations and manning concerns.

Is responsible for the maintenance of all equipment, cleanliness of the galleys and the overall upkeep of all PH related aspects that ensures these areas meet with all CDC regulations. This includes ensuring cleaning schedules are appropriated for the areas of responsibility and follows up on execution.

Public Health Responsibilities:

To be familiar with and oversee PH requirements in all food service areas

To be familiar with IPM program and conduct training as required.

To be familiar with the latest CDC VSP manuals and other regulations that relate to PH in ship’s footprint ( Canadian PH, Brazilian PH and European PH).

Assists in training the Chefs on  MXP and be proficient with modules: internal order process; maintenance; inventory

Report any malfunctioning equipment or furnishings in need of repair or refurbishing via MXP maintenance to the appropriate departments and Hotel Manager.

Attend shipboard meetings as directed by Hotel Manager

Formal degree in food management from a recognized International culinary institution. 

Proof of continuing education translated in certificates or letter of participation in specialized courses.

Strong command of the English language combined with writing skills. 

5+ Years experience in supervisory position. 2+ Years experience in similar position. Cruise ship experience preferred. 

In depth knowledge of food preparation, presentation and preservation procedures with thorough knowledge of menu construction

Ability to conduct training sessions in front of crew

Computer literate with  good knowledge of Word and Excel and MXP an advantage

Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of all Public Health and Sanitary Policies are required.

 

Please apply with your updated CV and recent appraisals/reference letters and photos of dishes prepared .

 

Rotation: 3 Months +/- 1 Months onboard; and 3 Months +/- 1 Months of vacation

Joining date: 18/07/2026

 

 

 

$0 - $0 a month