Virgin Voyages

Sous Chef



  • Maintain positive Sailor relations at all times.
  • Responsible for maintaining and producing high level standards in food quality in the assigned outlet.
  • Responsible for the entire operation of their assigned outlet in terms of food safety, creativity, cleanliness, team performance.
  • Adheres to and monitors that HACCP and USPH rules and regulations are followed on a daily basis.
  • Meets with Executive Sous Chef and/or Chef De Cuisine on a daily basis to review production schedules and internal requisitions for their outlet.
  • Monitors portion control and conducts spot checks.
  • Carries out inspections and spot checks of storerooms within their outlet.
  • Reports any machinery/technical faults to Executive Sous Chef and monitors repair schedule.
  • Conducts food tasting on a daily basis in their outlet and corrects any discrepancies with regard to quality, taste and/or appearance.
  • Carries out the service line in their assigned outlet including but not limited to the efficiency of service, presentation and plating.
  • Communicates with Asst. Food and Beverage Operations Director for any provision related matters.
  • Must be familiar with their assigned galley outlet layout in terms of safety and security and ensure members of his team are fully familiar.
  • Monitor Work and Rest hours of all members of their team ensuring ILO guidelines are adhered to.
  • Assist in the preparation and implementation of work rotas for their outlet team.
  • Monitor performance of their team ensuring that they are working to company, HACCP and USPH guidelines.
  • Conducts menu explanation to the Restaurant team in their assigned outlet prior to the start of service.
  • Inspect cleanliness and condition of assigned station and services areas and rectify an deficiencies.
  • Monitors clear down routines after service and ensures the appearance and condition of all items meet Virgin Voyages standards.
  • Notifies Executive Sous Chef of any Sailor complaints raised and seeks to resolve.
  • Be familiar with all cruise services/features and activations to respond to Sailor inquiries accurately.
  • Responsible for the appearance and cleanliness of their outlet culinary team.



  • Minimum 3 years’ experience as Sous Chef onboard a Cruise ship or 4/5* hotel/resort.
  • Extensive knowledge of food handling procedures with regard to public health standards.
  • Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity.
  • Excellent understanding of food specifications, including but not limited to USDA meat and standards and grading.
  • Knowledge of Vessel Sanitation Program regulations and procedures.
  • All certificates as required by the STCW code for this position.
  • Ability to read, interpret and demonstrate the preparation of recipes.
  • Basic knowledge of HACCP rules and regulations.
  • Good command of the English LanguageFluent in written and spoken English.