Sous Chef

Silversea; Abu Dhabi Emirate; On-site; AED 220,000 - 441,000; Full time

Job summary

Silversea is seeking an experienced Sous Chef to lead and execute culinary operations on board luxury vessels. You will oversee daily prep, planning, and station execution while maintaining impeccable presentation and portion control.

You will manage and train a team of chefs, coordinate dietary requirements, and engage guests to ensure exceptional dining experiences at sea.

Qualifications

• 7+ years in international 5-star establishments including at least 1 year as a Sous Chef.
• 2+ years as a Sous Chef in Michelin-starred or Relais & Châteaux properties.
• STCW95 certification is required.
• Deep knowledge of International and European cuisines; strong knife skills.

Responsibilities

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

Skills

7+ years international 5-star exp

Sous Chef experience

Michelin-starred/Relais & ChâteauxSous

English fluency

Education

STCW95 certification

Job description

Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation.

Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment.

Guest-Centric Service:

Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.

Public Health & Compliance:

Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).

Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.

Qualifications:

• Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.


• Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property.


• Maritime Certifications - Valid STCW95 certification is required.


• Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.


• Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination.


• Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.