Sous Chef

About the role

We are seeking an experienced Sous Chef to lead culinary operations aboard a luxury maritime vessel. The role combines fine‑dining expertise with the rigours of sea service, ensuring guests receive exceptional food quality and service while complying with international maritime regulations.

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 environment.
• Coordinate special dietary requirements and allergies, and monitor guest satisfaction directly in the dining room.
• Maintain flawless sanitation and food‑safety standards, ensuring 100% readiness for health inspections and accurate log‑keeping.
• Control inventory, minimise waste and monitor labour 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 of Sous Chef experience in a Michelin‑starred or Relais & Châteaux property.
• Valid STCW95 certification and ability to meet maritime fitness and medical standards.
• Fluent, professional English for guest interaction and safety coordination.

Required skills

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