Lead galley operations alongside the executive chef, supervising sections, maintaining food quality and safety and guiding the brigade through high-volume shipboard service. For experienced senior chefs ready to lead at sea.
You’ll bring
- A Culinary / Hotel Management qualification from an accredited school or college
- Around 4 years’ experience as a Sous Chef (or 3 to 4 years in a comparable senior role), ideally on cruise or in hotels / resorts
- Proven ability to lead and develop a large galley brigade
- Strong HACCP food-safety knowledge and quality control
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
