Sous Chef

Key Responsibilities

• Oversee day-to-day food production in your assigned galley section, ensuring every dish is prepared to recipe, in the correct quantities, and presented in line with Princess standards.
• Control mise-en-place and production flow throughout each service, conducting frequent tastings and quality checks to maintain consistency and minimise waste.
• Plan, organise, and supervise production schedules and galley manning for your section, coordinating closely with other Sous Chefs and department heads to deliver seamless service.
• Support the Executive Chef in implementing food and beverage improvement strategies, contributing ideas to enhance quality, variety, and guest satisfaction.
• Lead, coach, and supervise galley staff during all operational activities, ensuring adherence to production, storage, and rotation requirements, including public health and safety standards.
• Conduct daily briefings for your team and ensure Chefs de Partie deliver effective station briefings, reinforcing standards, priorities, and safety requirements.
• Monitor individual and team performance, providing timely feedback, on-the-job training, and corrective action where needed, while recognising and reinforcing strong performance.
• Adjust production levels based on guest demand and operational needs, promptly informing the Executive Chef of any variances, issues, or opportunities to improve efficiency.

Skills, Knowledge & Expertise

• Formal qualification in Culinary Arts from a recognised culinary school or training institution.
  Extensive experience in high-volume hotel, resort, or cruise ship kitchens, including prior experience as a Sous Chef or in an equivalent leadership role.
  Strong knowledge of international cuisine, large-scale banquet production, and modern cooking techniques, with a passion for delivering consistently high standards.
  Proven ability to plan, organise, and supervise food production for multiple outlets or services, balancing quality, speed, and cost efficiency.
  Sound understanding of food safety, public health, and sanitation standards (e.g. USPH or equivalent), with a track record of maintaining compliant operations.
  Demonstrated experience in leading, training, and motivating a diverse, multicultural culinary team in a fast-paced environment.
  Excellent communication and interpersonal skills, with the ability to give clear instructions, coaching, and feedback.
  Strong organisational and problem-solving skills, with the ability to remain calm, decisive, and solutions-focused under pressure.
  Proficiency in basic computer applications and job-related systems used for menus, recipes, and ordering.
  Fluent in English, both written and spoken.
  
  Key Competencies:
  
  Guest-focused mindset with a commitment to delivering exceptional culinary experiences.
  High level of personal drive, professionalism, and attention to detail.
  Collaborative leadership style that supports a respectful, inclusive, and safety-conscious work environment.
  Flexibility and resilience to thrive in a shipboard setting, adapting quickly to changing operational needs.

Additional Information

• A competitive salary package.
• Your own comfortable single cabin - your private space to relax and recharge.
• Company-paid travel to and from the ship, so you can focus on the journey ahead.
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group).
• A vibrant recreation and welfare program designed to support your well-being and work-life balance.
• Access to exceptional learning and development opportunities to grow your skills and advance your career.
• The chance to travel the world, exploring exciting destinations while doing what you love.
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.