Executive Sous Chef

The Chef de Cuisine (CDC) or Executive Sous Chef is responsible for overseeing all galley operations in their assigned venue, ensuring smooth and efficient service while maintaining top-quality standards. Preference is given to candidates with prior cruise industry experience at the same level and those who are document-ready. The role involves acting as a bridge between the assigned galley and the main galley, ensuring seamless collaboration. Key responsibilities include managing food safety, cleanliness, staff supervision, and guest interaction, all while fostering a guest-focused service culture that enhances satisfaction and encourages repeat business. Additionally, they support the Executive Chef with requisitions and work to address feedback to continuously improve service delivery.Candidates must have at least ten years of culinary experience, with three to four years in a leadership role within premium hospitality. Strong culinary expertise, fluency in English, and the ability to manage multi-cultural teams are essential. Applicants must be flexible, service-oriented, and capable of handling complex situations while adhering to Public Health and Sanitation standards. Physical fitness and a commitment to long working hours are required. Cruise industry experience and haute-cuisine education are advantageous.How to Apply?Please apply at the job posting and after that, visit our website, and click on Apply at the top of the page. You will need to fill in all of the required information on the form and upload a photograph and resume (they each need to be less than 500kb in size). After doing so, please send us your resume RONL ID number. If you have trouble with the online form, please let us know and we will assist you.

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