Executive Sous Chef - Shipboard Luxury Galley Lead

Silversea; Schweiz; Vor Ort; EUR 79.107 - 105.476; Vollzeit

Zusammenfassung

Silversea is seeking an Executive Sous Chef to serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in delivering ultra-luxury 5-star dining experiences aboard a luxury cruise vessel.

Responsibilities include guiding daily galley operations, overseeing menu execution, enforcing sanitation standards, managing inventory, and leading kitchen staff with a focus on guest satisfaction and dietary accommodations.

Qualifikationen

• Maritime Certifications: STCW95 valid.
• 7+ years in international 5-star establishments (1+ year as Sous Chef).
• 2+ years as Sous Chef in Michelin Star/Relais & Châteaux environment.
• Strong foundation in European and International cuisines; excellent knife skills.
• Knowledge of maritime public health regulations and labor standards (ILO/MLC).
• High integrity, organizational and problem-solving skills; passion for luxury hospitality.

Aufgaben

• Assist the Executive Chef in daily galley management and food preparation across outlets.
• Monitor inventory, requisitions, and food waste to ensure cost control and quality.
• Lead galley staff, scheduling and performance evaluations; ensure compliance.
• Coordinate dietary requests and guest dietary accommodations; engage guests with demos.
• Collaborate with Restaurant Manager, Maitre d's, Hotel Stores, HR for seamless service.

Kenntnisse

Maritime Certifications

5-star hospitality

Sous Chef experience

Culinary expertise

Maritime health regulations

Team leadership

Dietary accommodation

Knife skills

Guest service

Jobbeschreibung

Silversea is seeking an Executive Sous Chef to serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in delivering ultra-luxury 5-star dining experiences aboard a luxury cruise vessel.

Responsibilities include guiding daily galley operations, overseeing menu execution, enforcing sanitation standards, managing inventory, and leading kitchen staff with a focus on guest satisfaction and dietary accommodations.