Chef De Cuisine

Silversea; Meis; Presencial; EUR 75.000 - 97.000; Jornada completa

Descripción de la vacante

Silversea is seeking a Chef de Cuisine to lead the galley on our luxury cruise line. You will oversee food preparation, presentation, and service to meet 5-star standards while adhering to company recipes and health regulations.

Responsibilities include menu planning with the Executive Chef, briefing the team, managing inventory and costs, and ensuring guest satisfaction with exceptional culinary experiences at sea.

Formación

• Minimum 4 years of experience in international 5-star establishments, with at least 1 year as a Chef de Cuisine.
• Fluent English (spoken and written) for safety, guest engagement, and instruction.
• STCW95 certification is mandatory.
• Strong knowledge of International and European cuisine; excellent knife skills.
• Proficient across all galley stations.

Responsabilidades

• Oversee and manage food preparation, execution, and presentation within the galley to meet 5-star standards.
• Assist the Executive Chef with menu planning and conduct daily team briefings.
• Coordinate special guest orders, dietary requirements, and allergy accommodations.
• Monitor food production, minimize waste, and manage inventory and food costs.
• Supervise, schedule, and train line cooks and galley staff on culinary techniques and standards.
• Maintain high standards of sanitation and safety, and ensure readiness for inspections.
• Engage with Restaurant Manager to ensure guest satisfaction during service.

Conocimientos

5-star cuisine knowledge

Culinary leadership

Knife skills

Galley station proficiency

Educación

STCW95 certification

Descripción del empleo

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 - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction. xkdbapo
• Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.