Job Opportunity: Senior Sous Chef – Main Galley (Luxury Cruise) Location:
On-board - Worldwide
We are looking for an experienced
Senior Sous Chef
to join a world-leading luxury cruise line known for its fine dining, international culinary excellence, and award-winning guest experience.
Contract & Conditions Salary:
USD $5,400 per month (tax-free) Rotation: 5 months on board / 2 months off (continuous contracts available upon positive appraisal) Schedule:
7 days a week, approx. 10 hours per day – no days off during contract Flights:
Provided by the company Accommodation:
Single cabin
Key Responsibilities Oversee the entire Hot Galley operation: Main Restaurant, Room Service, and buffet. Ensure exceptional culinary standards, food safety, and galley hygiene. Supervise and mentor a large team (Sous Chefs, Junior Sous Chefs, Chefs de Partie, Demi Chefs, Commis). Collaborate closely with the Chef de Cuisine and Executive Chef to deliver seamless service. Maintain cost control, requisition supplies, and monitor quality. Lead by example, fostering motivation, professionalism, and team development.
Requirements Culinary Diploma, Chef Certification, or relevant apprenticeship. Minimum
3 years experience as Sous Chef
in a luxury hotel or two years in the luxury cruise industry. Strong background in
french cuisine
and
fine dining. Excellent leadership, communication, and organizational skills. Good level of
spoken English. Certificates:
Valid STCW, Seaman’s Book, medical certificate, C1D visa
(preferably completed beforehand, but can also be arranged after the interview stage). Candidates must be willing to cover initial onboarding costs. Preferrably previous luxury cruise experience.
Why Join? This is an opportunity to grow your career in one of the most prestigious environments at sea, working alongside world-class chefs and serving international guests who expect the very best. If your first contract appraisal is positive, you will be offered continuous 5-2 rotations, making this a long-term career path in luxury cruising.