Sous Chef

Cruise Academy; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

Cruise Academy is seeking a Sous Chef responsible for high-quality culinary production on a cruise ship. The ideal candidate will have extensive experience managing kitchen operations in fast-paced environments, excellent leadership skills, and a commitment to food safety standards. Join our team and contribute to enhancing the onboard dining experience for guests.

Qualifications

• Minimum six years of experience in high-volume food service.
• At least two years as a Sous Chef or higher in a similar setting.
• Fluency in English with strong communication skills.

Responsibilities

• Supervise food preparation and production ensuring quality standards.
• Lead and train kitchen staff to maintain operational efficiency.
• Ensure compliance with food safety, sanitation and storage regulations.

Skills

Culinary Skills

Leadership

Communication

Team Management

Food Safety Compliance

Education

Formal qualification in the Culinary Arts

Tools

Microsoft Office

Culinary Software

Job description

At Cruise Academy, we don’t just teach it -we’ve lived it. Founded in 2017 by seafarers for seafarers, we specialize in maritime training and shipboard recruitment for the global cruise industry.

We tell it like it is -the good, the bad, and the downright exhausting. No sugarcoating, no sales pitch -just real, honest insights from those who’ve been there. Because you deserve to know exactly what to expect before stepping onboard.

We are MLC Certified and proudly audited and approved by the UK Maritime & Coastguard Agency , ensuring the highest standards in training, recruitment,and compliance.

If you're serious about a career at sea, we’ll get you there -the right way.

Position Summary

The Sous Chef is responsible for supervising culinary production in an assigned Galley section, ensuring high-quality food preparation, consistency, and adherence to company standards. This role involves managing mise-en-place, overseeing food production schedules, training and mentoring staff, and maintaining compliance with safety, sanitation, and storage regulations. The Sous Chef collaborates with senior culinary leadership to drive innovation and enhance the onboard dining experience. The ideal candidate is a skilled culinary professional with a strong leadership background, capable of managing a high-volume operation in a dynamic, multicultural environment.

Key Responsibilities

Culinary Operations & Quality Control

• Supervise food preparation and production in the assigned Galley section, ensuring consistency in quality, presentation, and portioning.
• Enforce adherence to standardized recipes, production methods, and plating guidelines to maintain brand standards.
• Conduct frequent tastings and quality checks to ensure culinary excellence.
• Monitor mise-en-place preparation and adjust production levels based on guest demand.

Staff Supervision & Training

• Lead and manage culinary teams , ensuring efficient and professional kitchen operations.
• Conduct daily briefings and station meetings with Chefs De Partie and other kitchen staff.
• Monitor crew performance, providing coaching, training, and corrective action as needed.
• Foster a collaborative and high-performance kitchen environment through effective communication and leadership.

Production & Operational Efficiency

• Oversee production schedules and kitchen staffing , coordinating with fellow Sous Chefs and department heads.
• Ensure compliance with food safety, storage, and sanitation requirements , upholding all regulatory and company standards.
• Identify opportunities for cost efficiency in food production and ingredient usage.
• Communicate operational discrepancies and production challenges to the Executive Chef.

Guest Experience & Menu Enhancement

• Contribute to menu development and food & beverage improvement strategies , as directed by senior leadership.
• Support initiatives to continuously enhance the onboard dining experience , ensuring guest satisfaction.

Skills, Knowledge & Expertise

Education & Experience

• Formal qualification in the Culinary Arts from a recognized culinary training institution.
• Minimum six years of experience in a high-volume hotel, cruise ship, or food service environment.
• At least two years of experience as a Sous Chef or higher in a similar setting.

Technical & Operational Knowledge

• Ability to adjust production methods to maximize efficiency and cost-effectiveness.
• Strong understanding of food safety, sanitation, and storage compliance standards .
• Proficiency in Microsoft Office and relevant culinary software .

Leadership & Team Management

• Proven ability to train, mentor, and supervise a diverse, multicultural culinary team .
• Strong organizational skills to manage large teams and complex kitchen operations .
• Ability to maintain a positive and professional work environment , ensuring teamwork and efficiency.

Guest Service & Communication

• Fluency in English (spoken and written) with excellent communication skills.
• Ability and willingness to deliver outstanding guest service through food quality and presentation.
• Personable, approachable, and solution-oriented leader who fosters a culture of excellence.