Souse Chef – Galley

SailorSearch Networks; Mumbai; On-site; INR 500,000 - 900,000; Full time

Job summary

A maritime culinary services provider is seeking a Sous Chef to assist in managing culinary operations on board a vessel. Responsibilities include menu planning, food preparation, and supervising kitchen staff to ensure high-quality meal delivery. Ideal candidates should have previous experience in a similar role, a culinary degree, and strong leadership and organizational skills. The position demands creativity, attention to detail, and the ability to work in a fast-paced kitchen environment.

Qualifications

• Previous experience as a Sous Chef or similar leadership role in culinary operations.
• Strong culinary skills and knowledge of various cuisines and cooking techniques.
• Familiarity with food safety and hygiene regulations.

Responsibilities

• Assist the Chef in planning and designing menus.
• Supervise and coordinate the activities of the culinary team.
• Monitor food quality, taste, and appearance.

Skills

Culinary skills

Leadership

Food safety knowledge

Communication

Education

Culinary degree or equivalent qualification

Job description

As a Sous Chef in the Galley section, your primary responsibility is to support the Chef in overseeing and managing the culinary operations on board a vessel. You will assist in menu planning, food preparation, and kitchen management to ensure high‑quality meals are delivered to guests and crew. Here is a detailed job description for the position of Sous Chef in the Galley section:

1. Culinary Leadership

• Assist the Chef in planning and designing menus, considering dietary restrictions, guest preferences, and nutritional balance.
• Supervise and coordinate the activities of the culinary team, including Cooks, Stewards, and other kitchen staff.
• Train and mentor junior kitchen staff, ensuring adherence to standard recipes, portion control, and quality standards.
• Lead by example in maintaining high culinary standards, creativity, and efficiency in food preparation.

2. Food Preparation and Production

• Assist in the preparation and cooking of meals, ensuring adherence to recipes, portion control, and presentation standards.
• Oversee the mise en place (preparation) of ingredients, ensuring timely availability and proper storage of perishable items.
• Monitor food quality, taste, and appearance, making necessary adjustments to maintain consistent standards.
• Assist in the creation and testing of new recipes and menu items, considering guest feedback and culinary trends.

3. Kitchen Management

• Ensure the smooth and efficient operation of the galley, adhering to food safety, hygiene, and sanitation standards.
• Maintain proper inventory control, including monitoring stock levels, minimizing wastage, and placing orders as needed.
• Assist in the receiving, inspection, and storage of food supplies, ensuring proper rotation and organization.
• Coordinate with the Chief Steward and other departments to ensure timely delivery of meals and smooth galley operations.

4. Quality Assurance

• Conduct regular inspections of food preparation and cooking areas, equipment, and utensils to maintain cleanliness and functionality.
• Monitor and maintain temperature logs, ensuring food safety and compliance with regulatory standards.
• Implement and enforce hygiene and sanitation practices to prevent foodborne illnesses and maintain a safe working environment.
• Assist in conducting regular internal audits to identify areas for improvement and ensure compliance with quality standards.

5. Menu Development and Cost Control

• Collaborate with the Chef and other culinary team members in menu planning and development.
• Assist in analyzing food costs and portion control, identifying opportunities for cost savings without compromising quality.
• Recommend ingredient substitutions or alternatives based on availability, cost, and guest preferences.
• Assist in maintaining accurate records of menu items, recipes, and production sheets.

6. Teamwork and Communication

• Foster a positive and collaborative working environment within the galley team and across other departments.
• Communicate effectively with the Chef, Stewards, and other team members, ensuring smooth coordination and efficient workflow.
• Participate in team meetings and training sessions, sharing knowledge, providing feedback, and contributing to continuous improvement.
• Support and assist other kitchen staff during peak service periods or special events.

Requirements

• Previous experience as a Sous Chef or in a similar leadership role in a galley or culinary operation, preferably in the maritime or hospitality industry.
• Culinary degree or equivalent qualification is preferred.
• Strong culinary skills and knowledge of various cuisines, cooking techniques, and food presentation.
• Familiarity with food safety and hygiene regulations, HACCP principles, and kitchen sanitation practices.
• Excellent leadership and organizational skills, with the ability to supervise and motivate a diverse team.
• Creative and innovative mindset, with a passion for culinary excellence and continuous improvement.
• Strong communication and interpersonal skills, with the ability to collaborate and coordinate with team members.
• Ability to work under pressure and meet tight deadlines while maintaining attention to detail.
• Flexibility to work in shifts and adapt to changing schedules.
• Physical stamina to stand for extended periods, lift heavy objects, and work in a fast‑paced kitchen environment.
• Willingness to comply with all safety and security procedures.
• Proficiency in English is usually required, and additional language skills may be advantageous.