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APPLY NOW - Rank: SOUS CHEFContract: 3 Months +/- 1 Months onboard; and 3 Months +/- 1 Months of vacationEmbarkation: 18.07.2026Type: PASS (Expedition vsl) GRT: 12786 t, 125 m / 126 passengers capacity​The Sous Chef is responsible to ensure that guests culinary expectations are exceeded in their assigned outlet and to assist the Executive Chef to oversee all shipboard food preparation; presentation and execution of recipes and menus for each guest and crew meal service. The Sous Chef assists in upholding guidelines in regards to food cost and budgetary requirements and is actively involved in training and mentorship of junior galley team members.​PROFILEFormal degree in food management from a recognized International culinary of of continuing education translated in certificates or letter of participation in specialized courses.Strong command of the English language combined with writing skills. 5+ Years experience in supervisory position. 2+ Years experience in similar position. Cruise ship experience depth knowledge of food preparation, presentation and preservation procedures with thorough knowledge of menu constructionAbility to conduct training sessions in front of crewComputer literate with good knowledge of Word and Excel and MXP an advantageGuest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of all Public Health and Sanitary Policies are required.