The Sous Chef assists the Executive Chef in overseeing galley operations, food preparation, and kitchen staff management while maintaining high culinary and hygiene standards.
Requirements
Proven experience as Sous Chef or similar role
Culinary certification or professional training preferred
Knowledge of international cuisine
Strong leadership and organizational skills
Experience in cruise or large-scale catering is an advantage
How to Apply
Interested candidates who meet the above requirements are invited to send their updated resume/CV to: email
