Reports To: Executive Chef Department: Galley / CulinaryPosition SummaryAs the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences.
Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation.
Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction.
Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments.




Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow.
Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef).
Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment.
Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. xohynlm Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.

📌 Executive Sous Chef (Soengas)
🏢 Silversea.
📍 Soengas