EXEC SOUS CHEF

Job Overview

The Executive Sous Chef assists the Executive Chef in managing all galley operations. Key duties include supervising meal preparation and service, scheduling kitchen staff, monitoring food quality, portion control, costs, and inventory, enforcing hygiene and food-safety standards (USPH/HACCP), ensuring timely meal delivery, maintaining galley equipment and cleanliness, training kitchen staff, coordinating provisioning and menu planning, and working with dining management on feedback and service standards.

Experience Required

• Requires at least 5 years of experience as a Senior Sous Chef or Executive Sous Chef, either onboard cruise ships or in a 4- or 5-star hotel/restaurant setting.
• Experience must involve high-volume, large-scale kitchen operations, preferably with international cuisine. Candidates need a proven background in managing kitchen brigades, food preparation, operations oversight, staff supervision, cost control, food safety, sanitation compliance, and executing menus under pressure.