Sous Chef

- Assist the Executive Chef in menu planning, recipe development, and food cost control

- Oversee the daily operations of the galley, including food preparation, cooking, and plating

- Train and supervise a team of culinary staff, ensuring high standards of food quality and presentation

- Maintain inventory levels and order supplies as needed

- Monitor and maintain food safety and sanitation standards

- Collaborate with other departments to ensure smooth operation and guest satisfaction

- Participate in on-board events and special occasions, providing creative and innovative culinary offerings

- Adhere to all company policies and procedures, including health and safety regulations

Qualifications:

- Minimum of 5 years experience in a similar role, preferably in a high-volume, fine dining establishment

- Culinary degree or equivalent experience

- Strong leadership and communication skills

- Knowledge of international cuisine and culinary trends

- Ability to work in a fast-paced, dynamic environment

- Experience with menu planning, food cost control, and inventory management

- Proven track record of maintaining high food quality and standards

- Ability to adapt to changing schedules and work well under pressure