Chef De Cuisine

Silversea; Burgos; Presencial; EUR 80.000 - 100.000; Jornada completa

Descripción de la vacante

Silversea seeks a Chef de Cuisine to lead galley operations aboard its luxury dining outlet. You will ensure culinary excellence, implement company standards, and manage daily kitchen activities while coordinating with the Restaurant Manager and senior team to deliver an exceptional guest experience.

You will plan menus, brief the team each day, and supervise line cooks, ensuring strict adherence to health, safety, and prep procedures in a dynamic shipboard environment.

Formación

• STCW95 certification required.
• 4+ years in international 5-star establishment with 1 year as Chef de Cuisine.
• 2+ years as Sous Chef in Michelin or Relais & Châteaux property.
• Fluent English; strong communication for safety and guest engagement.

Responsabilidades

• Oversee and manage food preparation, execution, and presentation to meet 5-star standards.
• Assist with menu planning and daily team briefings.
• Coordinate dietary requirements and guest allergy accommodations.
• Monitor food production and control costs with inventory collaboration.
• Visit dining room during service to monitor guest satisfaction and address feedback.

Conocimientos

Knife skills

Culinary fundamentals

Public Health

Team leadership

Educación

STCW95 certification

Descripción del empleo

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 - Fluently, 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.