Executive Sous Chef

About the role

As Executive Sous Chef on an MSC Cruise ship, you lead the galley team and help deliver memorable culinary experiences for guests, working alongside the Executive Chef. You oversee kitchen operations so that every plate meets the brand's standards of creativity, flavour and presentation.

Key responsibilities

• Manage and mentor a team of chefs and kitchen staff
• Ensure compliance with food safety and sanitation standards
• Optimise inventory and supply chain operations to minimise waste and maximise efficiency
• Collaborate with the Executive Chef to bring a culinary vision to life

Required profile

• Proven experience as an Executive Sous Chef on a cruise line
• Track record of managing large-scale kitchen operations
• Fluent English and strong communication skills with kitchen staff and guests
• Ability to work in a dynamic, multicultural environment
• Positive, can-do attitude with a passion for guest service and teamwork

Required skills

• Expertise in multiple cuisines and knowledge of dietary preferences and allergens
• Strong culinary skills and knowledge of various cooking techniques
• Excellent understanding of kitchen hygiene and food safety standards
• Leadership and team management skills