Sous Chef

About the role

We are seeking an experienced Sous Chef to lead the culinary operations aboard our international 5‑star cruise vessel. The role combines menu development, kitchen management and direct guest interaction to ensure an exceptional dining experience at sea.

Key responsibilities

• Oversee daily food preparation, menu planning and station execution, ensuring strict adherence to recipes, portion control 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 ensure 100 % readiness for public health inspections, including detailed log‑keeping.
• Control inventory, minimise waste and monitor labour hours in compliance with maritime regulations (ILO, MLC).

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 STCW‑95 certification and ability to work at sea.
• Fluent professional English (verbal and written).
• Physically fit for sea service and high moral integrity.

Required skills

• Expertise in International and European cuisines.
• Advanced knife skills.
• Proficiency across all galley stations.
• Menu planning and inventory management.