Job Responsibilities

• Support the Executive Chef in managing daily Galley operations.
• Prepare and present food to high culinary and presentation standards.
• Assist with dinner service, buffet displays, final plating, and special functions.
• Monitor stock, storeroom deliveries, fresh produce, inventory, and equipment.
• Ensure all menus, recipes, methods, and food specifications are followed.
• Maintain excellent cleanliness, hygiene, food safety, and Public Health standards.
• Support loading operations, quality control, and Public Health inspections.
• Lead, train, and support a multicultural culinary team.
• Assist with work schedules, crew records, and Maritime Labour Convention compliance.
• Ensure compliance with grooming, PPE, safety, and company standards.
• Support Culinary KPI targets and take over Chef de Cuisine duties when required.

Qualifications

• This role is open to Malaysian/Singaporean citizen only.
• Minimum 9 years’ experience as a Sous Chef or in a similar role.
• Fluent in English with excellent communication skills.
• Experience in a 5-star hospitality or restaurant environment.
• Advanced culinary skills and strong kitchen operations knowledge.
• Experienced in leading multicultural teams.
• Strong administrative and computer skills.
• Flexible, committed, and able to work under pressure.
• Guest-focused, service-oriented, and professionally presented.
• Excellent knowledge of Public Health and hygiene standards.
• Strong leadership, coaching, and motivational skills.
• Physically fit and able to work long shipboard hours.