About this role
Princess sails the world connecting guests to what matters most – their loved ones, destinations and each other. We proudly deliver memorable cruise vacations to millions of guests each year, visiting all seven continents and hundreds of ports of call. As a worldwide leader in premium cruising, Princess now offers the MedallionClass™ experience, an even more personalized vacation. Our smart ships feature everything from TrulyTouchless™ embarkation to on-demand delivery of drinks, food and more that makes cruising effortless and supports the wellbeing of our guests and teammates. Our Princess team lives by our Shared Purpose and Core Values of Respect, Protect and Connect. We seek out people who want to share their passion for travel, work with the latest technology and join a friendly, diverse team to serve our guests and show them the world. We understand our responsibility to safeguard our teammates, our guests and our oceans, and our highest priority is to operate in a safe and socially responsible way every day. Join our team and enjoy an adventurous career with great incentives, unlimited growth and worldwide travel opportunities. As a Sous Chef you will supervise the assigned galley team in ensuring the designated job duties are always completed correctly and promptly according to our company standards, policies and procedures. 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.