Reports To : Executive Chef Department: Galley / Culinary Position Summary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations
Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train
KEY RESPONSIBILITIES • Prepare all basic food items for the menu requested by their supervisor. • Must possess advanced knife handling skills. • Must be able to work in any section of a kitchen. • Must have
Position Summary: The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley