Executive Galley Chef — 5-Star Cuisine Aboard

Silversea; Madrid; Presencial; EUR 90.000 - 120.000; Jornada completa

Descripción de la vacante

Silversea Madrid seeks a Chef de Cuisine to lead a luxury dining outlet, delivering culinary excellence and five-star guest experiences. You will oversee food preparation, presentation, and adherence to company recipes, reporting to the Executive Chef and Executive Sous Chef.

Responsibilities include menu planning, daily team briefings, coordinating special guest orders and dietary needs, controlling inventory and costs, and mentoring the galley team while complying with health, safety, and

Formación

• Minimum 4 years in an international 5-star establishment, including at least 1 year as Chef de Cuisine.
• At least 2 years as Sous Chef in a Michelin Star or Relais & Châteaux property.
• Fluent English, written and verbal.

Responsabilidades

• 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.
• Lead, supervise, and train line cooks and galley staff on culinary techniques, portion control, and company standards.
• Maintain strict adherence to Public Health, sanitation, and IPM standards and ensure readiness for inspections.
• Visit the restaurant dining room during service to monitor guest satisfaction and handle feedback proactively.

Conocimientos

Culinary fundamentals

Knife skills

Galley stations

International cuisine

European cuisine

Educación

STCW95 certification

Descripción del empleo

Silversea Madrid seeks a Chef de Cuisine to lead a luxury dining outlet, delivering culinary excellence and five-star guest experiences. You will oversee food preparation, presentation, and adherence to company recipes, reporting to the Executive Chef and Executive Sous Chef.

Responsibilities include menu planning, daily team briefings, coordinating special guest orders and dietary needs, controlling inventory and costs, and mentoring the galley team while complying with health, safety, and