Sous Chef

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Rank: SOUS CHEF

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

Embarkation: 18.07.2026

Type: PASS (Expedition vsl)
GRT: 12786 t, 125 m / 126 passengers capacity

​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.​

PROFILE
Formal degree in food management from a recognized International culinary of 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 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.