Sous Chef

Silversea; Ciudad Real; Presencial; EUR 60.000 - 90.000; Jornada completa

Descripción de la vacante

Silversea is seeking a seasoned Sous Chef to lead daily culinary operations aboard our luxury vessels. You will supervise food preparation, menus, and station execution while upholding the highest standards for taste, portion control, and presentation.

Lead a talented team of Chef de Parties and Cooks, ensuring timely delivery and exceptional service. Must hold STCW95 certification, with Michelin-starred or Relais & Châteaux experience and fluent English for guest engagement and safety

Formación

• 7+ years in international 5-star establishments, including at least 1 year as Sous Chef.
• 2+ years as Sous Chef in Michelin-starred or Relais & Châteaux property.
• Valid STCW95 certification required.
• Deep knowledge of International and European cuisines; masterful knife skills; proficiency across galley stations.
• Fluent professional English (verbal and written) for guest engagement and safety coordination.

Responsabilidades

• Oversee daily food preparation, menu planning, and station execution in your assigned outlet.
• Manage, schedule, and train a team of Chef de Parties and Cooks; foster a high-performance kitchen environment.
• Coordinate special dietary requirements and allergies; actively visit dining rooms to monitor guest satisfaction and handle feedback.
• Maintain sanitation standards and readiness for health inspections, including meticulous log-keeping.
• Manage inventory, minimize waste, and monitor labor hours in compliance with maritime regulations.

Conocimientos

International 5-star experience

Sous Chef experience

STCW95 certification

Michelin-starred or Relais & Châteaux

English language

Maritime knowledge

Knife skills

Culinary leadership

Descripción del empleo

Sous Chef Silversea ciudad real, castilla la mancha, Spain

Descripción del trabajo

Key Responsibilities:

Culinary Excellence & Operations:

Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation.

Leadership & Mentorship:

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.).

Financial & Resource Management:

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.