Executive Sous Chef

ph3Reports To: /h3pExecutive Chef Department: Galley / Culinary /ph3Position Summary /h3pAs the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required. /ppThis role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment. /ph3Key Responsibilities /h3ulliCulinary Excellence Service: Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation. /liliOperations Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction. /liliPublic Health Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging. /liliTeam Leadership Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments. /liliGuest Focus Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution. /liliCross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow. /li /ulh3Qualifications Requirements /h3ullibMaritime Certifications: /b Valid bSTCW95 /b certification; physically and medically fit for sea duty. /lilibExperience: /bMinimum b7 years /b in an international 5-star establishment (at least 1 year as Sous Chef). Minimum b2 years /b as Sous Chef in a bMichelin Star /b or bRelais Châteaux /b environment. /lilibCulinary Expertise: /b Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. /lilibCompliance Knowledge: /b Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC). /lilibSoft Skills: /b High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality. /li /ul /p #J-18808-Ljbffr