Sous Chefs

This position may also be called: Executive Sous Chef

The Sous Chef helps the cruise ship to maintain the highest quality of excellent food expected by the passengers and crew. They manage the galley crew, help with menu planning, and enable the kitchen to stay within budget by minimizing waste.

In Focus: Junior Sous Chef

A Sous Chef meets with the crew on a daily basis to provide briefs of the lunch and dinner meals, and supervises and sets the daily schedule. They also:

  • Ensure that all kitchen equipment is working properly.
  • Makes sure that the galley crew knows how to use it correctly.
  • Supervises equipment clean to ensure it meets the ship’s standards.
  • Directs others (or will do it themselves) to provide training for new crew members.

In Focus: Chatting with Chef David Burke

The requirements for a Sous Chef include having a minimum of five years’ experience in a four or five star hotel, resort, restaurant or cruise ship, and a diploma from a Culinary School. Must have excellent ability to speak and write English, and read and understand recipes. Management skills are also needed.

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