Sous Chef – Fine Dining Galley

About the role

This position is for a Sous Chef in a fine-dining galley aboard a ship. The role covers daily food preparation, menu planning and station execution, while leading and mentoring the kitchen team and ensuring compliance with public health and maritime labour regulations.

Key responsibilities

• Oversee daily food preparation, menu planning and station execution, ensuring recipes, portion controls and presentation are exact.
• Manage, schedule and train Chef de Parties and Cooks, fostering a positive, collaborative kitchen.
• Coordinate special dietary requirements and allergies, and visit the dining room to monitor guest satisfaction and handle feedback.
• Maintain sanitation standards and ensure 100% readiness for announced or unannounced public health inspections, with accurate log-keeping (temperatures, pest management).
• Manage inventory, minimise food waste and breakage, and monitor labour hours in line with ILO and MLC maritime regulations.

Required profile

• Minimum 7 years 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 certification.
• Fluent, professional English (verbal and written).
• Physically and medically fit for sea service and high moral integrity.

Required skills

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