The Sous chef is the second in command for all galley operations assisting the executive chef in the all Galley Operations and Food Production. The Sous Chef is expected to provide assistance to the executive chef in managing your galley operations and personnel so as to deliver exceptional food products to our guests that are of excellent quality exceed their expectations, and are in full compliance with the company’s quality & operating procedures as well as hygiene and service standards

Qualifications, Experiences & Core Competencies Required

• Minimum of 3 years of work experience in a similar role in a 4-star or 5-star hotel or cruise ship.
• Professional Chef diploma from an accredited culinary school will be considered an advantage
• Strong knowledge of kitchen management, food preparation, and presentation.
• Excellent understanding of HACCP standards and health and safety regulations.
• Proven experience in staff supervision, training, and team motivation.
• Experience with inventory management and budget control.
• Excellent communication skills in English and/or German.
• Ability to cater to special dietary needs.