Sous Chef

Silversea; Bahrain; On-site; BHD 28,000 - 45,000; Full time

Job summary

Silversea Cruises seeks an experienced Chef de Partie/Sous Chef for onboard operations in Bahrain. You will oversee daily food preparation, menu planning, and station execution, ensuring recipes, portions, and presentation meet luxury standards.

You will lead and train a talented team, monitor guest satisfaction during service, and uphold stringent sanitation and compliance with maritime regulations. Fluent English required with strong leadership and culinary heritage.

Qualifications

• 7+ years of experience in international 5-star establishments with at least 1 year as Sous Chef
• 2+ years as Sous Chef in Michelin-starred or Relais & Châteaux properties
• Valid STCW95 certification
• Deep knowledge of International and European cuisines; mastery of knife skills across all galley stations
• Fluent, professional English (verbal and written) for guest engagement and safety coordination
• Physically fit for sea service and demonstrated integrity

Responsibilities

• Oversee daily food preparation, menu planning, and station execution in assigned outlet
• Manage, schedule, and train a team of Chef de Parties and Cooks
• Coordinate special dietary requirements and allergies; visit dining room to monitor guest satisfaction
• Ensure sanitation standards and readiness for Public Health inspections; meticulous log-keeping
• Manage inventory, minimize food waste and monitor labor hours in compliance with maritime regulations

Skills

English fluency

Team leadership

Guest engagement

Safety & sanitation

Job description

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.