Executive Chef

Silversea; Islas Baleares; Presencial; EUR 90.000 - 130.000; Jornada completa

Descripción de la vacante

Silversea is seeking an Executive Chef to lead culinary operations onboard, delivering high-quality, efficient and technically excellent cuisine for guests and crew.

You will oversee all galley operations, manage menus, dietary requests, and strict health standards (USPH/HACCP), while controlling costs and supervising the galley team. Fluent English is required, with additional European language skills highly valued.

Formación

• Minimum 5 years as Executive Chef in an International 5-star establishment.
• Valid STCW95 certification; must be physically and medically fit for sea duty.
• Strong knowledge of International and European cuisines with proven kitchen management.
• Fluent English with additional language skills (German, French, Italian, Spanish, or Mandarin) preferred.

Responsabilidades

• Oversees all shipboard galley operations, expediting during peak hours and ensuring venues open on schedule.
• Plans menus and adapts recipes based on ingredients while maintaining 5-star presentation and taste.
• Manages guest dietary restrictions and custom requests with strict attention to detail.
• Controls galley budget, monitors food waste, and coordinates with provisions team for stock management.
• Enforces USPH/HACCP policies, prepares for health inspections, and leads safety training.

Conocimientos

Culinary leadership

Budget management

Crew management

Public health & HACCP

Menu planning

Guest relations

Communication (English)

Educación

STCW95 certification

Descripción del empleo

Descripción del trabajo

Position Summary:

Todos los posibles candidatos deben leer con atención los siguientes detalles de este trabajo antes de presentar una candidatura.

The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards.

Reporting Structure:

Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable).

Supervises: Entire Galley Department.

Key Responsibilities:

Culinary Leadership & Quality Control

• Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule.
• Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards.
• Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail.

Financial & Inventory Management

• Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients.
• Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory.

Public Health, Sanitation, & Safety

• Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers.
• Inspections: Maintains constant readiness for scheduled and unannounced public health inspections.
• Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team.

Crew Management & Administration

• Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime.
• Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions.
• Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms.

Guest Relations & Shipboard Events

• Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues.
• Special Events: Coordinates food prep for high-profile functions (e.g., Captain's Welcome, VIP parties, and culinary demonstrations).

Qualifications & Requirements

• Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.
• Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty.
• Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills.
• Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. xcskxlj
• Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.