Sous Chef (Japanese Cuisine)

Silversea; United Arab Emirates; On-site; AED 331,000 - 514,000; Full time

Job summary

Silversea is seeking a Sous Chef specialized in Japanese cuisine to lead luxury onboard kitchens, ensuring top-tier preparation and presentation across sushi, sashimi, teppanyaki, and hot dishes. You will uphold exacting standards for a discerning, ultra-luxury guest experience aboard our ultra-luxury ships.

The role requires 7+ years in international 5-star environments, with at least 2 years in a Sous Chef capacity, advanced knife skills, and fluent English for safety coordination and guest

Qualifications

• Proven background as a Sous Chef specialized Japanese Cuisine Chef within 5-star international hotels, Michelin-starred establishments, or luxury cruise lines.
• Minimum of 7 years' experience at an International 5-star establishment and at least 2 years as Sous Chef.

Responsibilities

• Oversee daily Japanese fine dining food preparation and station execution (sushi, sashimi, teppanyaki).
• Ensure strict adherence to recipes, presentation, and portion controls for ultra-luxury clientele.
• Maintain sanitation and USPH compliance with temperature logs and inspections.

Skills

Advanced knife skills

Japanese culinary arts

English communication

Job description

The Sous Chef - Japanese Cuisine oversees the specialized operations of the upscale Japanese fine dining restaurant found on Silversea's ultra-luxury ships. Responsible for delivering high quality, efficient, individualized and technically excellent food preparation in his/her assigned outlet in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Key Responsibilities

Outlet Culinary Execution: Oversee daily food preparation, precise knife work, and station execution specifically tailored to Japanese fine dining standards (sushi, sashimi, teppanyaki, and premium hot dishes).

Menu & Quality Compliance: Ensure strict adherence to standardized recipes, high-end presentation, and precise portion controls for a discerning ultra-luxury clientele.

Public Health & USPH Compliance: Maintain immaculate sanitation and hygiene standards, guaranteeing 100% readiness for strict USPH (United States Public Health) and international marine sanitation inspections, including meticulous temperature and log keeping.

Key Requirements & Qualifications

Professional Experience:

• Proven background as a Sous Chef specialized Japanese Cuisine Chef within 5-star international hotels, Michelin-starred establishments, or luxury cruise lines.
• Minimum of 7 years' experience at an International 5-star establishment and at least 2 years of which as Sous Chef.

Technical Expertise: Advanced knife skills and deep proficiency in Japanese culinary arts (sushi preparation, seafood handling, clean flavor profiles, and precise presentation).

Certifications: Valid STCW95 (Standard of Training, Certification and Watchkeeping) basic safety training certificates and a seaman's book.

Medical Fitness: Must meet all physical and medical fitness standards required for sea service.

Language & Soft Skills: Fluent, professional English communication skills (verbal and written) for safety coordination, crew collaboration, and upscale guest interaction. High moral integrity and a polished, professional presentation suited for ultra-luxury hospitality.