Sous Chef – International 5‑Star Cruise

About the role

We are seeking an experienced Sous Chef to lead culinary operations aboard our luxury cruise vessel. You will ensure the highest standards of food quality, presentation, and guest satisfaction while managing a talented kitchen team in an international 5‑star environment.

Key responsibilities

• Oversee daily food preparation, menu planning and station execution, adhering to recipes, portion controls and immaculate presentation.
• Manage, schedule and train Chef de Parties and Cooks, fostering a collaborative, high‑performance kitchen culture.
• Coordinate special dietary requirements and allergies, and monitor guest satisfaction directly in the dining room.
• Maintain flawless sanitation standards and ensure 100% readiness for public health inspections, including detailed log‑keeping.
• Control inventory, minimise waste and monitor labour hours in compliance with ILO and MLC maritime regulations.

Required profile

• Minimum 7 years experience in international 5‑star establishments, including at least 1 year as a Sous Chef.
• At least 2 years as a Sous Chef in a Michelin‑starred or Relais & Châteaux property.
• Valid STCW95 maritime certification.
• Fluent, professional English (verbal and written) for guest interaction and safety coordination.
• Physically and medically fit for sea service with high moral integrity.

Required skills

• Deep knowledge of International and European cuisines.
• Masterful knife skills.
• Proficiency across all galley stations.
• STCW95 certification.