Sous Chef

Position: Sous Chef

Company: Celebrity Cruises (Royal Caribbean Group)
Location: Onboard Cruise Vessel (Worldwide)
Department: Culinary / Galley
Contract Type: Full-time / Seagoing

Job Description (English):

The Sous Chef plays a key leadership role within the Culinary Department and is responsible for supervising all food preparation, production, and service onboard Celebrity Cruises vessels. This position ensures consistent delivery of world-class cuisine that meets the brands high standards for quality, presentation, and hygiene.

Key Responsibilities:

• Supervise daily operations across assigned galley sections, ensuring food quality, consistency, and timely service.
• Coordinate with the Executive Sous Chef and Executive Chef on menu planning, recipe development, and production schedules.
• Lead and motivate the culinary team (Chef de Partie, Demi Chef, and Commis) to maintain the highest culinary standards.
• Ensure all galley activities comply with USPH, HACCP, and company sanitation policies.
• Control inventory, minimize waste, and manage cost-effective production within assigned areas.
• Conduct regular inspections of galley areas and equipment to ensure cleanliness and safety.
• Assist in training, coaching, and performance evaluation of galley personnel.
• Ensure that Celebrity Cruises culinary philosophy and STAR service standards are consistently applied.
• Act as the Executive Sous Chefs delegate during their absence.

Qualifications:

• Minimum 5-7 years of culinary experience, including at least 2-3 years in a supervisory role (Sous Chef or equivalent) in a 4-5 star hotel, resort, or cruise ship.
• Professional degree or diploma in Culinary Arts.
• Strong leadership, organization, and communication skills.
• Excellent knowledge of international cuisine and modern cooking methods.
• Fluent in English (spoken and written).
• Knowledge of USPH and food safety standards.
• STCW Basic Safety Training preferred (can be completed after passing the interview).

Benefits:

• Competitive USD-based salary.
• Free onboard accommodation, meals, and medical coverage.
• Paid vacation and career advancement opportunities (Executive Sous Chef / Executive Chef).
• International travel and multicultural work environment.