Support the Sous Chef in running an assigned galley section for Regent Seven Seas, keeping production efficient and quality consistent through service.
Key responsibilities
- Maintain efficient production in your assigned area, balancing quality and cost
- Supervise sections and step up in the Sous Chef’s absence
- Conduct food tastings, control requisitions and minimise waste
- Uphold USPH / HACCP standards and support inspections
- Train and support the galley team
You’ll bring
- Minimum 8 years in the profession at a luxury hospitality establishment or upscale cruise line, including 2 years in a similar position
- Advanced culinary skills and section leadership
- USPH / HACCP and STCW certification
- Fluent English and strong food-safety knowledge
- Cruise experience an advantage; able to lift 25 kg and work long galley shifts
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
