Sous Chef
Listed on 2026-09-16
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Restaurant/Food Service
Food & Beverage, Restaurant Manager, Catering, Cook & Chef
Key Responsibilities:
Culinary Excellence & Operations:
Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation.
Leadership & Mentorship:Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment.
Guest-Centric Service:Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.
Public Health & Compliance:Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).
Financial & Resource Management:Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.
Qualifications:- Experience
- Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. - Fine Dining Pedigree
- At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property. - Maritime Certifications
- Valid STCW
95 certification is required. - Technical Skills
- Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations. - Language
- Fluent, professional English (verbal and written) for guest engagement and safety coordination. - Fitness & Integrity
- Must be physically/medically fit for sea service and display high moral integrity.
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