Shipboard Sous Chef: Fine-Dining, Michelin-Standard Kitchens

Silversea; Dubai; On-site; AED 140,000 - 210,000; Full time

Job summary

Silversea is seeking an experienced Chef de Partie/Sous Chef to oversee daily food preparation, menu planning, and station execution across a luxury onboard galley. You will manage and train a team, ensure strict recipe adherence, and uphold impeccable presentation in line with 5-star standards.

You will coordinate special dietary needs, monitor guest satisfaction, and maintain strict sanitation and safety records, including STCW95 compliance, and maritime labor guidelines.

Qualifications

• 7+ years in international 5-star establishments, including at least 1 year as Sous Chef.
• 2+ years as a Sous Chef in Michelin-starred or Relais & Châteaux property.
• STCW95 certification is required.
• Deep knowledge of International and European cuisines; knife skills; proficiency across galley stations.
• Fluent, professional English for guest engagement and safety coordination.
• Physically/medically fit for sea service and high integrity.

Responsibilities

• Oversee daily food preparation, menu planning, and station execution in assigned outlet.
• Manage, schedule, and train a team of Chef de Parties and Cooks.
• Foster a positive, collaborative, and high-performance kitchen environment.
• Coordinate special dietary requirements and allergies; visit dining room to monitor guest satisfaction and handle feedback.
• Maintain flawless sanitation standards; ensure readiness for health inspections; meticulous log-keeping (temperatures, pest management).
• Manage inventory, minimize food waste/breakage, and monitor labor hours in compliance with ILO and MLC maritime regulations.

Skills

7+ years experience

Sous Chef experience

Maritime compliance

English proficiency

Job description

Silversea is seeking an experienced Chef de Partie/Sous Chef to oversee daily food preparation, menu planning, and station execution across a luxury onboard galley. You will manage and train a team, ensure strict recipe adherence, and uphold impeccable presentation in line with 5-star standards.

You will coordinate special dietary needs, monitor guest satisfaction, and maintain strict sanitation and safety records, including STCW95 compliance, and maritime labor guidelines.