Sous Chef for Paspaley Pearl Cruises

• Supports the Head Chef in all aspects of galley operations, from food preparation to kitchen management
• Acting as second-in-command, the Sous Chef ensures the consistent quality of meals, maintains hygiene standards, supervises junior galley staff, and steps in when the Head Chef is unavailable. This role requires strong culinary skills, organization, and adaptability in a dynamic yacht environment.
• Supervision of the following ranks: Commis Chef Galley Utility
• Supporting the Head Chef in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas
• Supervising galley orders to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary
• Ensuring the quantity and quality of goods received into the section meets the acceptable Public Health Sanitation Programs and AMSA + State Port Health standards, immediately reporting any discrepancies to the Head Chef and logging them
• Ensuring cleaning standards and schedules for the galley, preparation rooms, refrigerators, ambient store cupboards and ice machines are adhered to and logs maintained in accordance with the acceptable Public Health Sanitation Programs and AMSA + State Port Health procedures
• Ensuring adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention
• Supervising the handling and preparation of meat, poultry, fish, seafood and ready to eat products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage

• Minimum 5 years galley/kitchen experience. With 3+ years as a manager
• Experience on expedition yachts or vessels operating in remote regions (e.g. Kimberley, Malay Archipelago) is highly valued
• Experience boutique/luxury hotels and fine dining settings is also highly valued
• Pride in personal hygiene and uniform standards
• Ability to live in a communal environment, work well with others, maintain positive attitude and elevate team morale• Ability to work extended (up to 4 months) contracts at sea
• Understand that the nature of work, daily hours, service times, rest times etc will fluctuate over the course each expedition throughout the contract period
• Certificate of safety training (CoST - STCW Reg VI/1)
• Security awareness training (STCW Reg VI/6)• Crowd Management and safety training certificate (STCW Reg V/2)• Crisis Management & Human Behaviour (STCW Reg V/2)
• Approved Certificate of medical fitness (Marine Order 76)
• Approved Safety Supervisor Course (SITXFSA006 & SITXFSA005)
• Responsible service of Alcohol (RSA) valid for Queensland, Northern Territory and Western Australia
• Excellent written and spoken English

V.Crew