Sous Chef (Japanese Cuisine)

Silversea; España; On-site; EUR 60,000 - 100,000; Full time

Job summary

Silversea is seeking a Sous Chef specializing in Japanese cuisine to lead the culinary execution aboard our ultra-luxury ships. You will oversee sushi, sashimi, teppanyaki, and premium hot dishes, ensuring precise portioning, high-end presentation, and strict adherence to standardized recipes.

You must have 7+ years in international five-star settings, STCW95 certification, and fluent English. The role emphasizes safety, USPH compliance, impeccable sanitation, and guest-focused service befitting

Qualifications

• Proven background as a Sous Chef specializing in Japanese cuisine in luxury settings.
• Minimum 7 years’ experience at international five-star establishments; 2+ years as Sous Chef.
• STCW95 basic safety training and seaman’s book required.
• Medical fitness for sea service.
• Fluent English communication for safety coordination and guest interaction.

Responsibilities

• Outlet Culinary Execution: Oversee daily food preparation for Japanese fine dining, sushi, sashimi, teppanyaki, and premium hot dishes.
• Menu & Quality Compliance: Ensure adherence to standardized recipes, high-end presentation, and precise portion controls.
• Public Health & USPH Compliance: Maintain sanitation and hygiene standards and readiness for USPH inspections, including temperature logging.

Skills

Japanese culinary arts

Sushi preparation

Knife skills

Food presentation

English communication

Education

STCW95 certification

Job description

The Sous Chef – Japanese Cuisine oversees the specialized operations of the upscale Japanese fine dining restaurant found on Silversea’s ultra-luxury ships. Responsible for delivering high quality, efficient, individualized and technically excellent food preparation in his/her assigned outlet in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Key Responsibilities

Outlet Culinary Execution: Oversee daily food preparation, precise knife work, and station execution specifically tailored to Japanese fine dining standards (sushi, sashimi, teppanyaki, and premium hot dishes).

Menu & Quality Compliance: Ensure strict adherence to standardized recipes, high-end presentation, and precise portion controls for a discerning ultra-luxury clientele.

Public Health & USPH Compliance: Maintain immaculate sanitation and hygiene standards, guaranteeing 100% readiness for strict USPH (United States Public Health) and international marine sanitation inspections, including meticulous temperature and log keeping.

Key Requirements & Qualifications

Professional Experience

• Proven background as a Sous Chef specialized Japanese Cuisine Chef within 5-star international hotels, Michelin-starred establishments, or luxury cruise lines.
• Minimum of 7 years’ experience at an International 5-star establishment and at least 2 years of which as Sous Chef.

Technical Expertise: Advanced knife skills and deep proficiency in Japanese culinary arts (sushi preparation, seafood handling, clean flavor profiles, and precise presentation).

Certifications: Valid STCW95 (Standard of Training, Certification and Watchkeeping) basic safety training certificates and a seaman’s book.

Medical Fitness: Must meet all physical and medical fitness standards required for sea service.

Language & Soft Skills: Fluent, professional English communication skills (verbal and written) for safety coordination, crew collaboration, and upscale guest interaction. High moral integrity and a polished, professional presentation suited for ultra-luxury hospitality.