Executive Sous Chef – senior culinary leader and deputy to the Executive Chef, directing all galley production, brigade and food-safety standards on a passenger vessel.
Responsibilities
Direct menu design, recipe standards and food quality across all galleys
Manage galley brigade scheduling, training and performance
Control food cost, ordering and inventory
Ensure USPH / HACCP / food-safety compliance and pass sanitation inspections
Coordinate with F&B and hotel management
Qualifications
STCW / Mandatory
STCW VI/1 Basic Training (PST, FPFF, EFA, PSSR)
STCW VI/6-1 Security Awareness Training
STCW V/2 Crowd Management (passenger ships – if designated on muster list to assist passengers)
Passenger-ship safety familiarization for personnel providing direct service to passengers (STCW V/2 / I/14)
STCW VI/2-1 PSCRB (if assigned to survival craft / rescue boat crew)
STCW V/2 Crisis Management & Human Behaviour (passenger ships, if designated)
Other / Company
Valid PEME / medical fitness certificate (STCW I/9; MLC 2006 Reg 1.2) and ship-specific familiarization (STCW I/14) before assuming duties
Ship's Cook certificate of qualification (MLC 2006 Reg 3.2 / Std A3.2; e.g., TESDA Cookery NC II or flag-recognised equivalent)
Food safety & hygiene training for catering staff (MLC 2006 Std A3.2)
USPH Vessel Sanitation Program (VSP) / food-safety training (cruise ships calling US ports)
HACCP / food-safety manager training
Culinary qualification (e.g., TESDA Cookery NC II/III or culinary diploma)
Leadership / supervisory training