Sous Chef (Japanese Cuisine)

Silversea; Argentina; On-site; ARS 121,164,000 - 181,747,000; Full time

Job summary

Silversea seeks a Sous Chef – Japanese Cuisine to lead the Japanese dining operation aboard its ultra-luxury ships. You will deliver precise, high-quality sushi, sashimi, teppanyaki, and hot dishes while upholding the brand’s standards and safety policies.

You must have 7+ years in international 5-star settings, 2 years as Sous Chef, STCW95, and fluent English. The role requires strict hygiene, adherence to USPH, and a polished, professional service mindset suited for discerning guests.

Qualifications

• 7+ years in international 5-star establishments with at least 2 years in a Sous Chef role.
• STCW95 basic safety training and seaman's book are required.
• Medical fitness for sea service is mandatory.
• Fluent professional English communication.

Responsibilities

• Oversee Japanese fine dining kitchen operations and precise knife work.
• Ensure recipe standardization, high-end presentation, and portion control.
• Maintain USPH compliance, sanitation, temperature logs, and inspections.

Skills

Japanese cuisine

Knife skills

English proficiency

Quality control

Sanitation knowledge

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.