Sous Chef

Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.\n\nPublic Health & Compliance:\nMaintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).\n\nFinancial & Resource Management:\nManage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.\n\nQualifications:\nExperience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.\nFine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property.\nMaritime Certifications - Valid STCW95 certification is required.\nTechnical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.\nLanguage - Fluent, professional English (verbal and written) for guest engagement and safety coordination.\nFitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.