Executive Sous Chef

Galley

Executive Sous Chef

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Step into a dynamic leadership role as an Executive Sous Chef, responsible for overseeing kitchen operations, supervising the culinary team, and ensuring the quality and presentation of all food served to guests. As a vital member of the Galley team, you will collaborate with the Executive Chef to maintain high culinary standards, manage inventory, and ensure smooth day-to-day operations.

You’ll work in a fast-paced environment, ensuring that food preparation adheres to strict hygiene, safety, and quality standards. In this role, you’ll also be expected to assist in menu planning, oversee the preparation of meals, and provide guidance to junior kitchen staff.

If you have a passion for leadership, culinary excellence, and guest satisfaction, this is the perfect opportunity to advance your career at sea, where no two days are alike

Position Functions:

  • Assist the Executive Chef in managing the kitchen operations and supervising kitchen staff.
  • Oversee food preparation, ensuring dishes meet quality standards and are presented beautifully.
  • Coordinate the preparation of meals, ensuring smooth flow during service hours.
  • Maintain cleanliness, hygiene, and safety standards in all kitchen and food preparation areas.
  • Monitor food inventory, manage ordering and stocking, and minimize waste.
  • Train, mentor, and evaluate kitchen staff to ensure high performance and efficiency.
  • Support the creation of innovative menus and ensure the kitchen follows them consistently.
  • Ensure compliance with USPH, HACCP, and other relevant food safety regulations.
  • Act as the Executive Chef in their absence, maintaining kitchen operations and team management.

Position Minimum Requirements:

  • Proven experience as a Sous Chef or in a leadership culinary position, preferably in large-scale kitchen operations.
  • Strong knowledge of kitchen safety, hygiene practices, and food preparation standards.
  • Fluency in English, with excellent communication and leadership skills.
  • Ability to work under pressure in a high-volume, fast-paced environment.
  • Exceptional organizational skills, attention to detail, and a commitment to culinary excellence.
  • Flexibility to work long hours, including nights, weekends, and holidays as needed.

Requirement

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Leadership Experience

At least 3-5 years of experience in culinary leadership roles, such as a Sous Chef or Chef de Partie.

Culinary Skills

Proven expertise in preparing high-quality, consistent dishes and overseeing meal service.

Food Safety Knowledge

Thorough understanding of hygiene, safety regulations, and food handling practices.

Time Management

Ability to manage time effectively, ensuring that kitchen operations run smoothly during peak service periods.

Adaptability

Must be adaptable, with a flexible approach to changing needs in a fast-paced kitchen environment.

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