Sous Chef (Season 2024)

009_2024_04_Sous Chef
Maris Recruitment Bulgaria LTD
Galley Jobs
Sous Chef
23 April 2024

We are looking for Sous Chef to work aboard River Ships winter Season 2024:

Note: Our agency also offers job opportunities in hotels, restaurants, resorts in various European countries.




  • Must have good knowledge of international cuisine;
  • Must have strong knowledge of HACCP standards;
  • Must have a minimum of five (5) years experience in a culinary field;
  • Diploma/certification in a culinary discipline required;
  • Strong interpersonal and problem-solving skills;
  • Ability to work well under pressure in a fast-paced environment;
  • Ability to work cohesively with colleagues as part of a team;
  • Ability to focus attention on the needs of guests while remaining calm and courteous at all times;
  • Must have English and/or German language skills;
  • Must be reliable and able to work unsupervised;
  • Must be able to work flexible hours and to company standards;
  • Working knowledge of cooking with ingredient limitations (Allergens, diets etc.);


  • Be friendly to passengers and crew and focused on the job;
  • Responsible for leading the galley team in the absence of the Head Chef;
  • Provides guidance to junior galley staff including but not limited to line cooking, food preparation and plating;
  • Oversees and organises kitchen supplies and ingredients;
  • Ensures a first-in, first-out food rotation system and verifies that all food is properly dated and organised for quality assurance;
  • Keeps cooking stations stocked, especially before and during peak hours;
  • Trains new kitchen staff to the ship's restaurant and kitchen standards;
  • Manages food and product ordering by keeping detailed records and minimising waste, working with existing systems to improve waste reduction and manage budgetary concerns;
  • Oversee all food preparation and presentation to ensure quality and restaurant standards;
  • Works with the Head Chef to maintain kitchen organisation, staff skills and training opportunities;
  • Checks that all food storage areas meet standards and are consistently well managed;
  • Assists the Head Chef in the creation of menus;
  • Coordinates with restaurant management team on supply ordering, budget and kitchen efficiency and staffing;
  • Provide a two-way line of communication with all kitchen staff;
  • Follow correct disciplinary procedures as outlined in the Food and Beverage Manual;
  • Carry out all assigned duties efficiently, adhering to company standards and procedures as outlined in the training manual.

For more detailed information, we invite you to apply and a member of our team will contact you to arrange an interview.

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