Responsibilities Culinary Excellence &

- Operations: Oversee daily food preparation, menu planning, and station execution; ensure adherence to recipes, portion controls, and presentation.

Leadership &

- Mentorship: Manage, schedule, and train Chef de Parties and Cooks; foster a positive, collaborative, high-performance kitchen environment.

Guest-Centric Service: Coordinate special dietary requirements and allergies; visit the dining room to monitor guest satisfaction and address feedback with hospitality.

Public Health &

- Compliance: Maintain sanitation standards and ensure readiness for public health inspections with meticulous log-keeping (temperatures, pest management, etc.).

Financial &

- Resource Management: Manage inventory, minimize food waste and breakage, and monitor labor hours in compliance with maritime regulations (ILO and MLC).





Qualifications Experience: Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.

Fine Dining Pedigree: At least 2 years as a Sous Chef in a Michelin-starred or Relais &

- Châteaux property.

Maritime Certifications: Valid STCW95 certification is required.

Technical Skills: Deep knowledge of international and European cuisines, masterful knife skills, and proficiency across all galley stations.

Language: Fluent, professional English (verbal and written) for guest engagement and safety coordination.

Fitness &

- Integrity: Must be physically/medically fit for sea service and display high moral integrity.

📌 Sous Chef (Madrid)
🏢 JobFlurry
📍 Madrid