Run the galley as a Sous Chef for Regent Seven Seas, keeping food production efficient and to standard by balancing quality and cost, and leading the line through service.
Key responsibilities
- Oversee food production and run the service line to the line’s luxury standards
- Conduct daily food tastings and correct quality, taste or presentation issues
- Control requisitions, expensive items and portion control, and manage waste and cost
- Uphold USPH / HACCP standards and prepare the galley for inspections
- Lead, train and schedule the galley team, following MLC 2006 rest hours
You’ll bring
- Minimum 8 years in the profession, including 2 years in a management role at a luxury hospitality establishment or upscale cruise line
- Advanced culinary skills and proven kitchen leadership
- USPH / HACCP and STCW certification
- Fluent English and strong cost and quality awareness
- 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
