Executive Sous Chef - Set sail on a new career with some of the largest cruise companies around and help deliver exceptional dining experiences aboard our ships! We're seeking experienced Executive Sous Chefs to support the Executive Chef in managing all culinary operations, ensuring quality, consistency, cost control, and adherence to sanitation standards. Key Responsibilities: Assist in overseeing all food preparation and service across multiple outlets Lead, train, and motivate a large culinary team to maintain high standards Monitor food quality, inventory, and cost efficiency Ensure compliance with USPH and company hygiene protocols Supervise equipment maintenance, kitchen operations, and staff schedules Step in for the Executive Chef when needed and contribute to menu planning Actively engage with guests and lead by example in a fun and professional environment Qualifications: Degree or diploma in Culinary Arts or related field 3-5 years of leadership experience in high-volume kitchens (cruise, hotel, or upscale restaurants) Strong understanding of modern cooking techniques, food safety, and kitchen operations Proficiency in inventory management, team scheduling, and hospitality software (e.g., Micros, Crunchtime) Ability to coach diverse teams and promote an inclusive work culture Apply today!

We are recruiting on behalf of a major cruise company who are looking for Sous Chefs to join with them. This is an opportunity to join a reputable organization who are offering excellent benefits and career opportunities. As Sous Chef you will be responsible for supporting the Executive Chef to oversee the entire Culinary Arts operation on-board. As Sous Chef you are expected to: To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout. To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate. Plan, formulate, distribute and follow-up on working schedules for all kitchen employees. To ensure the on-going and scheduled training of all galley employees. To direct, motivate, control, evaluate and provide feedback to all galley employees. With the Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets. Follow-up to ensure a correct thaw cycle for frozen items, is adhered to. Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to. Position Requirements: A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution Candidates with an associate degree in culinary arts with appropriate work experience will be considered. 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center Or 2 years as a Sous Chef with a comparable Cruise line. Our client is looking to receive applications now so please apply to be considered for interview; alternatively, send your CV to . If you have the experience, then apply today. Navis Consulting; keeping your career on course. (0)