Maritime Sous Chef — Michelin-Quality Fine Dining

Silversea; Cumbernauld; On-site; GBP 42,000 - 65,000; Full time

Job summary

Silversea is seeking a seasoned culinary leader to oversee daily food preparation, menu planning, and station execution aboard our luxury cruise outlets, ensuring recipe accuracy, precise portions, and immaculate presentation.

You will lead and train Chef de Parties and Cooks, foster a high‑performance kitchen, coordinate dietary requirements, engage guests in dining experiences, and maintain sanitation and readiness for all inspections per ILO/MLC and STCW95.

Qualifications

• Minimum 7 years in international 5-star establishments; including at least 1 year as Sous Chef.
• 2+ years as Sous Chef in a Michelin-starred or Relais & Châteaux property.
• Valid STCW95 certification is required.
• Deep knowledge of International and European cuisines; masterful knife skills.
• Fluent, professional English (verbal and written).
• Physically/medically fit for sea service with high 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.

Skills

Knife skills

Menu planning

Team leadership

Guest service

Sanitation standards

Regulatory compliance

Job description

Silversea is seeking a seasoned culinary leader to oversee daily food preparation, menu planning, and station execution aboard our luxury cruise outlets, ensuring recipe accuracy, precise portions, and immaculate presentation.

You will lead and train Chef de Parties and Cooks, foster a high‑performance kitchen, coordinate dietary requirements, engage guests in dining experiences, and maintain sanitation and readiness for all inspections per ILO/MLC and STCW95.