Executive Sous Chef


Working closely with the Executive Chef, you’ll be managing all shipboard food preparation to uphold our exacting culinary standards: overseeing operations, co-ordinating schedules and procedures and controlling stock and orders. Equally focused on exceeding guest expectations and increasing cost efficiency to meet budgetary targets, your responsibilities will include visiting the restaurant to gain guest feedback, supervising the Chief Butcher, Executive Pastry Chef and Chief Baker, setting up cooking demonstrations, and evaluating and training galley staff.


The job role calls for proven planning, co-ordinating and problem solving skills, with experience of a cruise ship catering operation. Degree educated in food management, you’ll have in-depth knowledge of food preparation, presentation and preservation, as well as Public Health/Sanitation. Your flair will be evident whether conducting guest demonstrations, implementing innovations to enhance the cruise experience, or training and motivating the team. The cruise ship job requires you have a good command of English, with excellent verbal and written communication.