The Sous / 2nd Chef supports the Sole or Head Chef in food preparation, service, provisioning, and galley cleanliness, ensuring high culinary standards are consistently maintained onboard.
Requirements
Entry-level qualifications or equivalent culinary certification
Previous experience as Sous Chef or 2nd Chef preferred
Valid STCW 95 / STCW 2010 certification
Valid ENG 1 Medical Certificate
Fluent English communication skills
Schengen Visa or Visa-Free Exemption
Valid B1/B2 Visa (mandatory)
Strong teamwork skills and professional attitude
How to Apply
Interested candidates are invited to send their CV and relevant certificates to: email
