Valparaiso, Chile

The Sous Chef is to assist the Executive Chef in the supervision and operation of the galleys as set by the rules and regulations of the company. 

Imagen de Odoo y bloque de texto

Open Position

 Work on board as SOUS CHEF,

Apply :ism@ismagencygrpup.com  / reclutamiento@ismagency.cl
Subject : SOUS CHEF


  • Monitor an area of the galleys assigned by the Executive Chef accountable for the results.

  • Work with the Assistant Food Manager or Buffet Manager in order to accomplish tasks related to equipment control and maintenance.

  •  Coordinate with the Chef to establish working schedules for all Cooks.

  • Monitor working hours for all Cooks.

  • Ensure the galley cleaning schedule set up by the Executive Chef is followed by everyone after each service,

  • Ensure that the Galley is ready for any announced or unannounced Shi psan/USPH inspections done by either the shipboard management or Shipsan/USPH inspectors.

  • Provide any necessary or required training to new crewmembers and follow up on their progress.

  •  Maintain the quality and consistency in taste, according to recipes and photos provided by the Main Office.

  • Communicate daily with the Provision Master to check on product availability and current food cost.

  •  Monitor food production, and record the leftover covers using the provided forms.


Fluent in written and spoken English,

Must be able to communicate effectively with the senior management.

Ability to lead and make decisions.

Good administrative skills.

Experienced in coaching subordinates.

Must be cost and quality conscious.

Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.

 Work with international team members.
Perform assigned duties under pressure (time constraints).

 Must be able to work quickly and efficiently.
Possess ability to taste all foods to assure correct preparation.

Work Environment & Physical Demands:

 The physical demands described here are representative of those that must be met by an employee  to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 While performing the duties of this job the employee is regularly required to Stand

Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.

 The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.


The company pay for all flights to Vessel


Your accommodation comprises a shared cabin, with toilet and shower facilities. The crew accommodations are small and you need to be able to live in a very compact space.


  • Live on board rent-free
  • Experience fantastic travel opportunities