Sous Chef

Silversea; Österreich; Vor Ort; EUR 58.000 - 77.000; Vollzeit

Zusammenfassung

Silversea is seeking an experienced Chef de Partie/Sous Chef to oversee daily food preparation, menu planning, and station execution aboard our luxury yachts, ensuring recipes, portions, and immaculate presentation.

Lead, train, and schedule a team of cooks, maintain sanitation, monitor guest satisfaction in dining room, and coordinate with service teams while upholding STCW95 standards and maritime regulations.

Qualifikationen

• Minimum 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 property.
• Valid STCW95 certification is required.
• Deep knowledge of International and European cuisines; knife skills; proficiency across all galley stations.
• Fluent, professional English (verbal and written) for guest engagement and safety coordination.
• Physically/medically fit for sea service with high moral integrity.

Aufgaben

• Oversee daily food preparation, menu planning, and station execution.
• Manage, schedule, and train a team of Chef de Parties and Cooks.
• Coordinate special dietary requirements and monitor guest satisfaction.
• Maintain flawless sanitation; ensure readiness for health inspections.
• Monitor inventory, minimize waste, and ensure compliance with maritime regulations.

Kenntnisse

7+ years experience

Michelin pedigree

STCW95 certified

Culinary mastery

English fluency

Sea service fitness

Jobbeschreibung

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.