About this role
Set a course for adventure with Princess Cruises! As one of the world's leading cruise brands and an employer of choice in the industry, Princess Cruises offers exciting career opportunities aboard a fleet recognized for exceptional guest experiences and innovation at sea. Our teammates represent more than 60 nationalities and bring diverse talents, perspectives, and experiences to life every day. Together, we create memorable moments for guests while building rewarding careers in a supportive, inclusive, and globally connected environment. At Princess Cruises, we are passionate about delivering exceptional service and creating unforgettable experiences. We are looking for individuals who share our commitment to excellence, thrive in a team environment, and take pride in making a positive impact on our guests and fellow teammates. As part of the Princess family, you'll enjoy competitive benefits, professional development opportunities, international career pathways, and the unique opportunity to explore some of the world's most breathtaking destinations. The role involves supervising product delivery in the assigned Galley section, ensuring consistency by adherence to recipes, adequate production quantities, correct execution methods, and picture presentation. Sous Chefs control mise-en-place during preparation and frequent tastings, driving consistency through recipe accuracy, production quantities, and presentation. They successfully supervise production schedules and Galley manning, coordinating with the other Sous Chefs and department heads. They contribute to food and beverage improvement strategies as directed by the Executive Chef or Food and Beverage Director. Sous Chefs supervise Galley staff during operational activities, monitoring compliance with production and storage requirements. They conduct daily briefings with staff and ensure Chefs De Partie conduct station briefings. Sous Chefs observe crewmembers' performance and provide prompt correction, improvement, or reinforcement. They also control production levels based on guest demand and inform the Executive Chef of changes or discrepancies.