Sous Chef

Silversea; Deutschland; Vor Ort; EUR 73.000 - 103.000; Vollzeit

Zusammenfassung

Silversea seeks an accomplished culinary leader to oversee daily food preparation, menu planning, and station execution aboard our luxury ships.

You will manage, schedule, and train a talented team of Chef de Parties and Cooks, ensuring impeccable presentation and strict adherence to recipes.

Maintain public health standards, guest engagement, and compliance with maritime regulations, while optimizing inventory and labor usage.

Qualifikationen

• Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.
• 2+ years of Sous Chef experience in Michelin-starred or Relais & Châteaux property.
• Valid STCW95 certification is required.
• Deep knowledge of International and European cuisines; knife skills essential.
• Fluent, professional English (verbal and written).

Aufgaben

• Oversee daily food preparation, menu planning, and station execution.
• Manage, schedule, and train a talented team of Chef de Parties and Cooks.
• Coordinate special dietary requirements and guest satisfaction through on-board service.
• Maintain sanitation standards and 100% readiness for inspections, including meticulous records.
• Monitor inventory and labor hours in compliance with maritime regulations.

Kenntnisse

Sous Chef Experience

Fine Dining Pedigree

STCW95 Certification

Gastronomy Knowledge

English Communication

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.