At a glance
- Location
- Not stated
- Work setting
- Onshore and offshore
- Rotation
- Not stated
- Industry
- Maritime
- Employer
- Shown after sign-in
About the role
Junior Sous Chef needed to support Executive and Sous Chefs in daily culinary operations across designated galley sections. Responsibilities include overseeing food preparation and service, maintaining quality and inventory, supervising and training kitchen staff, enforcing sanitation and food safety standards, managing equipment checks and kitchen cleanliness, collaborating on menu execution and cost control, supporting crew welfare, and maintaining records and reporting. Requirements include a Culinary Arts or Hotel Management qualification, 3–5 years of supervisory experience in high-volume upscale culinary environments or cruise ships, strong menu planning and food presentation skills, HACCP and USPH knowledge, experience with formal, buffet, and plated service, hospitality system proficiency, and the ability to lead diverse teams.
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