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Reference
JW50
Sector
Cruise, Superyacht and Crewing
Salary
Competitive
Town/City
Ocean
Contract Type
Contract
Consortio is proud to partner with one of the world’s most prestigious cruise lines to offer an exceptional career opportunity for culinary professionals. Known for its dedication to luxury, innovation, and unforgettable guest experiences, this cruise line provides an unparalleled environment for hospitality experts. Together, we are seeking talented individuals who are passionate about delivering world-class culinary excellence while exploring breathtaking destinations.
As an Executive Sous Chef, you will play a vital role in ensuring the seamless operation of the ship’s culinary department. Reporting to the Executive Chef, you will assist in overseeing all kitchen activities, including production, maintenance, and personnel management. This position is crucial in upholding the high culinary standards and guest satisfaction that define this prestigious cruise line. Your responsibilities will encompass everything from training the Galley team to maintaining Minimum Requirement Standards (MRS) for diverse dining experiences.
Key Role Requirements:
- Experience: 5–6 years of high-volume food preparation, including at least 4 years as Sous Chef or Chef De Cuisine, in cruise ships, luxury hotels, or top-tier restaurants.
- Leadership Skills: Proven ability to manage all Galley sections (excluding pastry and bakery), lead a team of 60+, and oversee food production in a multi-unit operation.
- Culinary Expertise: Capability to design and teach themed menus, conduct quality control tastings, and deliver culinary demonstrations.
- Educational Background: Completion of a recognized culinary program or apprenticeship, supported by at least 3 years of verifiable certification.
- Technical Proficiency: Fluent in English, adept in reading and interpreting technical documents, and proficient in Fidelio Material Management systems for inventory control.
In return, you will enjoy a competitive salary and a 4:2 work rotation—two months onboard followed by one month of leave. Join us to elevate your culinary career while exploring the world.
