Position Summary

The Sous Chef is to assist the Executive Chef in the supervision and operation of the galley as set by the rules and regulations of the company.

Essential Duties and Responsibilities

Operational

• Relieve the Executive Chef in his absence.
• Deliver professional and courteous service at all designated workstations.
• Maintain thorough knowledge of menus, recipes, and culinary standards.
• Ensure proper mise en place and setup for all meals and services.
• Prepare crew meals according to company standards.
• Assist the Executive Chef with training and development of the galley team.
• Prepare show plates and conduct daily menu briefings with the restaurant team.
• Evaluate the galley team and provide feedback to the Executive Chef, including disciplinary action if necessary.
• Distribute daily recipes and ensure consistency in execution.
• Assist with quality checks, monthly inventories, purchase orders, and delivery controls.
• Manage correct food rotation (FIFO), storage, labeling, and temperature control.
• Address guests’ dietary requirements and provide suitable alternatives.
• Monitor stock handling, reach cost targets, and implement improvements as needed.
• Support and mentor talented crewmembers.
• Ensure onboarding and proper introduction of new team members.
• Maintain cleanliness and hygiene standards front and back of house according to HACCP, including log-keeping.
• Ensure correct handling of equipment, machinery, and chemicals.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.

Financial

• Monitor food cost actively.

Safety Responsibilities

• Maintain a safe and sanitary environment for all guests and crew members.
• Always follow proper procedures and instructions to prevent damage of any kind of ship or company property.
• Know and comply with the European sanitation program and regulations pertaining to his/her working area.
• Participate in safety drills as required.
• Participate in safety training as required.
• Identify and report any potential safety hazards immediately.

Other Duties and Responsibilities

• Assist with monthly inventories and other administrative tasks as instructed by supervisors.
• Collaborate with other departments to ensure smooth and efficient operations across the ship.
• Perform additional duties as assigned, including luggage handling, loading, and garbage off-loading.
• As assigned and instructed by supervisor.

Qualifications

Knowledge, experience, skill, and/or ability

Required

Required

• Experience as a Sous Chef.
• Good spoken and written English.
• Excellent knowledge of HACCP and food safety standards.
• Good computer skills and budgetary knowledge.
• Experience in ordering, inventory management, and cost control.
• Team player with strong leadership and mentoring skills.
• Self-organized, disciplined, and reliable.
• Able to conduct trainings and coaching sessions.
• Stress-tolerant and adaptable.
• Familiar with a multicultural working environment.
• Keen eye for presentation and culinary excellence.
• Strong problem-solving and complaint management skills.

Preferred

• Knowledge of additional language, preferably German.