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As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Culinary Excellence & Service: Assist the Executive Chef in daily galley management

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Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Confectioner and Assistant Pastry Chefs.

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Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property. Manage, schedule, and train a talented team of Chef de Parties and Cooks. Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sou

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