Sous Chef

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

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.