A culinary trained professional who will assist the Chef with all aspects of galley duties. The sous chef must be able to keep the galley clean, take direction, plan well balanced menus while maintaining the galley safety and hygiene standards. The sous chef will regularly prepare crew meals and assist in the preparation of guest meals under the direction of the head chef.

Tasks:

– Assisting the Chef

– Maintaining galley safety and sanitary standards

– Provisioning

– Preparation of crew and guest meals

– Food safety and storage standards

– Inventory

– Requires the ability to be creative and organized while working under the direction of the head chef. It is essential for the sous chef to be well versed in nutrition, diets and allergies