About the role
A first supervisory step in the galley, organising a section and training junior cooks.
The galley is the ship’s kitchen, producing thousands of meals a day for guests and crew across main restaurants, buffets and specialty venues. Chefs work in a structured brigade, from commis to executive chef, under strict hygiene and food-safety standards.
No open Junior Sous Chef positions at the moment
New roles open regularly. Send a general application and we will contact you when a matching position becomes available.
Send a general application