The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing all aspects of galley operations, ensuring consistent food quality, safety, and team performance. This includes leading a multicultural team, managing kitchen schedules, supervising food preparation, and ensuring all dishes meet the highest standards in flavor, presentation, and nutritional value. The Sous Chef ensures compliance with public health regulations, company policies, and hygiene standards, conducts daily tastings, menu briefings, and manages food cost targets without compromising quality. They maintain proper inventory control, oversee provisioning and storage, and ensure accurate documentation. Hands-on leadership is essential, including coaching team members, conducting appraisals, and enforcing safety and cleanliness in all galley areas. In the absence of senior chefs, the Sous Chef leads the kitchen, ensures smooth service, and handles special dietary needs. They also assist in training, succession planning, and contribute to achieving culinary KPIs and inspection readiness.
Qualifications
- Minimum 8 years of culinary experience, including at least 3 years as a Sous Chef or in a similar leadership role within a high-volume, premium hospitality environment.
- Formal culinary training required—either from an accredited school or through a recognized apprenticeship.
- Proven ability to lead and motivate multicultural teams; strong leadership, coaching, and team-building skills essential.
- Proficient in all kitchen stations with advanced culinary techniques and recipe execution.
- Strong knowledge of Public Health, HACCP, and USPH standards, with impeccable hygiene and sanitation practices.
- Fluent in English with excellent written and verbal communication skills.
- Skilled in recipe standardization, conversion, and execution under pressure.
- Highly organized with strong time management, problem-solving, and administrative abilities.
- Able to work under tight deadlines and financial targets with minimal supervision.
- Guest-focused, service-oriented, with a professional appearance and positive attitude.
- Cruise industry experience and computer proficiency (MS Office, kitchen inventory systems) are advantages.
