Sous Chef

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

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.