Sous Chef – 5‑Star Cruise Line

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, maintaining strict recipe and portion control.
• Manage, schedule and train Chef de Parties and Cooks, fostering a collaborative, high‑performance kitchen environment.
• Coordinate special dietary requirements, monitor guest satisfaction in the dining room and respond to feedback.
• Maintain flawless sanitation, ensure 100% readiness for public health inspections and keep detailed logs.
• Control inventory, minimize waste, and monitor labor 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 Sous Chef in a Michelin‑starred or Relais & Châteaux property.
• Valid STCW95 certification and ability to work at sea.
• Fluent, professional English (verbal and written).
• Physically 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 certification.
• Understanding of ILO and MLC maritime regulations.