Sous Chef – International 5‑Star Cruise

About the role

We are seeking an experienced Sous Chef to lead culinary operations aboard a luxury cruise vessel. You will ensure the highest standards of food quality, presentation, and guest satisfaction while managing a talented kitchen team.

Key responsibilities

• Oversee daily food preparation, menu planning, and station execution across all galley areas.
• Maintain strict adherence to recipes, portion control, and immaculate plating.
• Manage, schedule, and train Chef de Parties and Cooks, fostering a collaborative, high‑performance environment.
• Coordinate special dietary requirements, monitor guest feedback, and ensure a guest‑centric service approach.
• Uphold flawless sanitation standards and guarantee 100% readiness for public health inspections, including detailed log‑keeping.
• Control inventory, minimize waste, and monitor labor hours in compliance with ILO and MLC maritime regulations.

Required profile

• Minimum 7 years of experience in international 5‑star establishments, including at least 1 year as a Sous Chef.
• At least 2 years as a Sous Chef in a Michelin‑starred or Relais & Châteaux property.
• Valid STCW95 certification.
• Fluent, professional English (verbal and written).
• Physically and medically fit for sea service with high moral integrity.

Required skills

• Deep knowledge of International and European cuisines.
• Masterful knife skills.
• Proficiency across all galley stations.
• STCW95 maritime certification.

What we offer

• Opportunity to work on a world‑class cruise line serving discerning guests.
• Professional development in a multicultural, high‑end culinary environment.
• Competitive compensation and benefits aligned with maritime standards.