Executive Sous Chef - Ultra-Luxury Shipboard Dining Lead

Silversea; Cardiff; On-site; GBP 80,000 - 100,000; Full time

Job summary

Silversea is seeking an Executive Sous Chef to serve as the second-in-command of the shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead when required.

This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and

Qualifications

• STCW95 certification and fitness for sea duty.
• 7+ years in international 5-star establishments (1 year as Sous Chef).
• 2+ years as Sous Chef in a Michelin Star or Relais & Châteaux environment.
• Strong foundation in European and International cuisines; great knife skills.
• Experience catering to complex dietary restrictions.

Responsibilities

• Assist the Executive Chef in daily galley management, expediting orders, and overseeing food preparation across outlets for top-tier presentation.
• Conduct galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory and waste reduction.
• Lead maritime Public Health compliance, sanitation protocols, IPM, and equipment temperature logging.
• Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), and performance evaluations.
• Coordinate dietary requests and guest interactions through demos and special events.
• Collaborate with Restaurant Manager, Maitre d', Hotel Stores, and HR to maintain service flow.

Skills

Culinary Leadership

Menu Execution

Public Health

Staff Management

Job description

Silversea is seeking an Executive Sous Chef to serve as the second-in-command of the shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead when required.

This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and