Sous Chef / Assistant Executive Chef – Cruise Ship

About the role

A hotel belonging to the Accor network, which includes more than 45 brands, 5,500 hotels and 10,000 restaurants, is looking for an experienced Sous Chef / Assistant Executive Chef to join its culinary team on the Mövenpick Royal Lotus cruise ship. Working alongside the Executive Chef, you will oversee kitchen operations, uphold food quality standards and mentor a diverse culinary team.

Key responsibilities

• Oversee daily kitchen operations and ensure smooth workflow across all stations
• Assist the Executive Chef with menu planning, recipe development and culinary innovation
• Supervise and mentor kitchen staff, covering food preparation techniques and professional standards
• Maintain food safety, sanitation and hygiene protocols, and ensure compliance with health and safety regulations
• Monitor food quality, consistency and presentation; manage inventory, portion control and food costs while minimizing waste
• Coordinate with other departments and help schedule kitchen staff assignments
• Train and evaluate kitchen staff, and contribute to continuous improvement of kitchen processes
• Prepare and execute complex dishes with precision and creativity
• Work within the space and storage limits of a cruise vessel, and support special events, themed dinners and culinary experiences

Required profile

• Minimum 5 years of professional culinary experience in a high-volume kitchen
• Proven supervisory or leadership experience in a kitchen
• Ability to work and live onboard the Mövenpick Royal Lotus during assigned cruise schedules, and flexibility for shifts, weekends, public holidays and extended hours
• Preferred: experience in luxury or fine dining, international hotel chains, luxury cruise ships or high-volume buffet operations, and knowledge of Egyptian and Middle Eastern cuisine

Required skills

• Advanced knife skills, food preparation and cooking techniques
• Food safety and hygiene certification
• Inventory, cost and resource management
• Knowledge of kitchen management systems and food service software
• Leadership, communication and teamwork in a multicultural environment