Sous Chef

Silversea; France; Sur place; EUR 78 000 - 104 000; Plein temps

Résumé du poste

Silversea seeks an experienced Chef de Partie/Sous Chef to oversee daily food preparation, menu planning, and station execution aboard luxury vessels. You will ensure recipes, portion controls, and immaculate presentation meet the highest standards at sea.

Lead a talented kitchen team, train staff, and uphold strict sanitation, safety, and regulatory compliance (STCW95). You will coordinate guest dietary needs, manage feedback, and maintain excellence across International and European cuisines.

Qualifications

• Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.
• At least 2 years as Sous Chef in a Michelin-starred or Relais & Châteaux property.

Responsabilités

• Oversee daily food preparation, menu planning, and station execution in assigned outlet.
• Manage, schedule, and train a team of Chef de Parties and Cooks and foster a high-performance kitchen.
• Coordinate special dietary requirements and allergies; visit dining room to monitor guest satisfaction and handle feedback.
• Maintain sanitation standards and readiness for Public Health inspections, including meticulous log-keeping.

Connaissances

Knife skills

Galley stations proficiency

Cuisine knowledge

English proficiency

Sea service fitness

Formation

STCW95 certification

Description du poste

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

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.).

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.