Chef de Cuisine

Silversea; Belgique; Sur place; EUR 69 000 - 103 000; Plein temps

Résumé du poste

Silversea is seeking a Chef de Cuisine to lead daily galley operations onboard a luxury vessel. You will ensure high-quality food preparation, presentation, and guest satisfaction while adhering to company policies and public health standards.

Reporting to the Executive Chef and Executive Sous Chef, you will manage Sous Chefs, Chef de Parties, and Cooks, guiding them in techniques, portions, and safety. English fluency is essential for safety and service.

Qualifications

• Certification - Valid STCW95 certification.
• Experience - minimum 4 years in international 5-star establishment (1 year as Chef de Cuisine).
• At least 2 years as Sous Chef in Michelin Star or Relais & Châteaux property.
• Strong knowledge of International/European cuisine and knife skills.
• Fluent high-level English for safety and guest engagement.

Responsabilités

• Oversee food preparation, execution, and presentation to 5-star standards.
• Assist with menu planning and daily team briefings.
• Coordinate dietary requirements and guest orders.
• Monitor food production, manage inventory and costs with stores team.
• Supervise and train galley staff on culinary techniques and standards.
• Ensure sanitation, IPM, and safety drill compliance.

Connaissances

STCW95

International cuisine

European cuisine

Knife skills

Galley proficiency

English proficiency

Description du poste

Position Summary:

The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience.

Reporting Structure:

Reports to: Executive Chef and Executive Sous Chef

Direct Reports: Sous Chefs, Chef de Parties, and Cooks

Key Responsibilities:

Culinary Excellence & Operations

• Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards.
• Assist the Executive Chef with menu planning and conduct daily team briefings.
• Coordinate special guest orders, strict dietary requirements, and food allergy accommodations.
• Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items.

Leadership & Team Management

• Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards.
• Model exceptional leadership behavior to foster a positive, productive work environment.
• Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations.

Public Health, Safety & Compliance

• Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards.
• Ensure the outlet is fully prepared for announced or unannounced Public Health inspections.
• Log daily temperatures for fridges, freezers, and dishwashers.
• Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage.

Guest Relations & Collaboration

• Maintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet.
• Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively.

Qualifications & Requirements:

• Certification - Valid STCW95 certification.
• Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property.
• Skills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations.
• Public Health - Strong working knowledge of Public Health policies and sanitation procedures.
• Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction.
• Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.