Run the galley section day to day under the Executive Sous Chef — leading a brigade, holding recipe and presentation standards, and keeping food safety and cost control on track across high-volume service.
You’ll bring
- A diploma in Culinary or Hotel Management, or equivalent
- Several years in a high-volume hotel, restaurant or cruise galley, including supervisory experience
- Brigade leadership, rostering and section organisation
- HACCP certification and strong food-safety discipline
- Good spoken English
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
