About the role
Supervises chefs during service and runs the kitchen when the chef de cuisine is off.
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 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