Sous Chef

Sous Chef

The Sous Chef is working closely with the Executive Chef to ensure smooth galley operations


  • hands-on culinary talent with a chef diploma, preferably with 3 years experience
  • very good knowledge of ISO quality systems and H.A.C.C.P. procedures
  • previous experience in a comparable position in restaurants, hotels or cruise ships
  • ability to move smoothly between the different kitchen sections, from cold kitchen to hot food production
  • good awareness of budgets
  • willingness to take responsibility in the absence of the Executive Chef
  • positive, with can-do attitude and the ability to coach the galley team as required
  • ability to work in a team as well as independently
  • good command of English (German is a plus)
  • demonstrate high aesthetic sense


  • assists the Executive Chef with the overall kitchen operation
  • in charge with preparation and cooking of menu items for passengers and fellow crew members
  • ensures a high food quality level while minimizing waste
  • assists with food cost control
  • respects stock control and storage procedures
  • ensures safe and correct usage of preparation equipment as well as its maintenance and cleaning
  • projects a positive and motivated attitude among colleagues
  • attends with the loading of food, beverage, laundry and other items
Job Category: Hotel Careers

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