Executive Sous Chef — Maritime Fine-Dining Leader

Silversea; Belgique; Sur place; EUR 90 000 - 130 000; Plein temps

Résumé du poste

Silversea Cruises in Belgium seeks a seasoned culinary leader to oversee daily food preparation, menu planning, and station execution in a luxury dining outlet at sea. You will ensure recipe, portion, and presentation standards while mentoring a team of Chef de Parties and Cooks.

Coordinate dietary requirements, monitor guest satisfaction, and uphold flawless sanitation with strict log-keeping for health inspections. Ensure inventory control and compliance with ILO/MLC maritime regulations.

Qualifications

• 7+ years in international 5-star establishments, including at least 1 year as Sous Chef.
• 2+ years as Sous Chef in Michelin-starred or Relais & Châteaux property.
• STCW95 maritime certification required.
• Deep knowledge of International and European cuisines and knife skills.
• Fluent English (verbal and written) for guest engagement and safety coordination.
• Physically fit for sea service and display high integrity.

Responsabilités

• Oversee daily food preparation, menu planning, station execution, and presentation.
• Manage, schedule, and train a team of Chef de Parties and Cooks.
• Coordinate special dietary requirements and monitor guest satisfaction in dining room.
• Ensure sanitation standards and readiness for Public Health inspections; log temperatures and pest management.
• Monitor inventory, minimize waste, and ensure compliance with maritime regulations (ILO and MLC).

Connaissances

Team leadership

Guest engagement

Sanitation & safety

Culinary expertise

Public health coordination

Formation

STCW95 certification

Formal culinary training

Description du poste

Silversea Cruises in Belgium seeks a seasoned culinary leader to oversee daily food preparation, menu planning, and station execution in a luxury dining outlet at sea. You will ensure recipe, portion, and presentation standards while mentoring a team of Chef de Parties and Cooks.

Coordinate dietary requirements, monitor guest satisfaction, and uphold flawless sanitation with strict log-keeping for health inspections. Ensure inventory control and compliance with ILO/MLC maritime regulations.