Sous Chef

Silversea; Tarragona; Presencial; EUR 60.000 - 90.000; Jornada completa

Descripción de la vacante

Silversea seeks a seasoned Executive Sous Chef for its onboard luxury dining operation. You will lead Chef de Parties and Cooks, shape menus, and oversee all galley stations to deliver exceptional international cuisine at sea.

The role requires seven years in international 5-star settings, at least one year as Sous Chef, STCW95 certification, and fluent English. You will uphold strict sanitation, food cost controls, and guest-focused service in a demanding maritime environment.

Formación

• 7+ years in international 5-star establishments with 1+ year as Sous Chef.
• 2+ years as Sous Chef in Michelin-starred or Relais & Châteaux property.
• STCW95 certification is required.
• Deep knowledge of international and European cuisines; knife skills; proficiency across galley stations.
• Fluent professional English (verbal and written).
• Physically/medically fit for sea service; high integrity.

Responsabilidades

• Oversee daily food preparation, menu planning, and station execution.
• Lead, schedule, and train Chef de Parties and Cooks.
• Coordinate guest engagement with attention to dietary requirements and feedback.
• Maintain sanitation standards and readiness for public health inspections with meticulous logs.
• Manage inventory, minimize waste, and monitor labor hours per maritime regulations.

Conocimientos

Experience

Sous Chef

Fine Dining

STCW95

Culinary Techniques

Knife Skills

Galley Stations

English

Fitness

Integrity

Descripción del empleo

Responsibilities

• Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution; ensure adherence to recipes, portion controls, and presentation.
• Leadership & Mentorship: Manage, schedule, and train Chef de Parties and Cooks; foster a positive, collaborative, high-performance kitchen environment.
• Guest-Centric Service: Coordinate special dietary requirements and allergies; visit the dining room to monitor guest satisfaction and address feedback with hospitality.
• Public Health & Compliance: Maintain sanitation standards and ensure readiness for public health inspections with meticulous log-keeping (temperatures, pest management, etc.).
• Financial & Resource Management: Manage inventory, minimize food waste and breakage, and monitor labor hours in compliance with maritime regulations (ILO and MLC).

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 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.