Sous Chef


We have an exciting opportunity for you to join our Galley team of up to 150 chefs in the role of Sous Chef. This exciting, yet challenging, position will test the most competent of experienced chefs.

You will be responsible for:

Managing, monitoring, developing and training members of the team to ensure the provision of high quality, professionally prepared food products You will effectively manage your own area, ensuring you have adequate resourcing of the team, completing appraisals and identifying development opportunities and provide guidance, motivation and direction as required.
Effectively monitoring and managing costs and resources within own area and informing the Chef de Cuisine of any issues immediately. Completing and updating regular Food Safety logs accordingly. Ensuring the section and equipment is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections.
Ensuring all work is carried out safely, efficiently and in accordance with all current safety and company regulations (including Public Health Policy, HESS, FSP and ILO).
Working collaboratively with the wider F&B team you will maintain and improve standards, identifying areas of improvement and delivering positive change to ensure we exceed our passengers’ experience.
As Sous chef you will need to maximise all resources and budgets without compromising quality, appearance or taste. Our passionate and enthusiastic Sous chefs play an integral role in our culinary profile, producing outstanding dishes leaving passengers with a taste of wanting more. They also play an important part in the training and development of staff, incorporating innovative ideas and new ways of working.

You will be expected to oversee a number of CDP’s, managing approximately 40 – 50 people in total. Being a Sous Chef on a Cruise ship bears many similarities to working as a Head Chef or Executive Chef in a typical eatery.


To be considered a suitable applicant for this role you will possess:

- City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification
- Experience of working within a 4 / 5 star volume hotel or restaurant establishment
- Awareness of budgets and food wastage gained within a corporate environment
- Good command of written and spoken English
- Competent IT skills


- High quality and high volume experience , 300 - 500 covers
- A Level 3 Award in Supervising Food Safety in Catering