Maritime Sous Chef — Michelin-Grade Dining Aboard

Silversea; Coventry; On-site; GBP 55,000 - 75,000; Full time

Job summary

Silversea seeks an experienced culinary leader to helm the dining operation aboard international vessels, overseeing daily prep, menu planning, and station execution to exacting standards. You will lead and train Chef de Partes and Cooks, foster a high‑performance kitchen, and ensure guest‑centric service with precise dietary management.

Candidates must have 7+ years in international 5‑star venues (1+ year as Sous Chef), STCW95, Michelin‑starred or Relais & Châteaux pedigree; fluent English and

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.

Responsibilities

• 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.
• Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.
• 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.

Job description

Silversea seeks an experienced culinary leader to helm the dining operation aboard international vessels, overseeing daily prep, menu planning, and station execution to exacting standards. You will lead and train Chef de Partes and Cooks, foster a high‑performance kitchen, and ensure guest‑centric service with precise dietary management.

Candidates must have 7+ years in international 5‑star venues (1+ year as Sous Chef), STCW95, Michelin‑starred or Relais & Châteaux pedigree; fluent English and