Sous Chef

About the role

We are seeking an experienced Sous Chef to lead culinary operations aboard a luxury cruise vessel. The role combines fine‑dining expertise with the unique demands of a maritime environment, ensuring guests receive exceptional food quality and service at sea.

Key responsibilities

• Oversee daily food preparation, menu planning and station execution, maintaining strict recipe, portion and presentation standards.
• Manage, schedule and train a team of Chef de Parties and Cooks, fostering a collaborative, high‑performance kitchen culture.
• Coordinate special dietary requirements and allergies, and monitor guest satisfaction directly in the dining room.
• Maintain flawless sanitation and be fully prepared for both announced and unannounced public health inspections.
• Control inventory, minimise waste and monitor labour hours in compliance with ILO and MLC maritime regulations.

Required profile

• Minimum 7 years 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 and high moral integrity.

Required skills

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