At a glance
- Location
- Not stated
- Work setting
- Offshore
- Rotation
- Not stated
- Industry
- Maritime
- Employer
- Shown after sign-in
About the role
Executive Sous Chef position on a cruise operation worldwide. Responsible for supporting the Executive Chef in managing multiple galley sections, meal production and coordination, food quality and presentation, cost control, inventory management, staff training, equipment oversight, inspections, scheduling, and compliance with safety and hygiene standards. Requirements include a completed chef apprenticeship or equivalent, 6 to 8 years of experience in high-volume hotel, resort, or cruise ship kitchens, strong knowledge of food safety and culinary standards, leadership experience in multicultural environments, financial acumen, English fluency, and proficiency in Microsoft Office.
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