Chef de Cuisine — Luxury Dining & Menu Lead

Silversea; Indonesia; On-site; IDR 1,592,638,000 - 2,123,518,000; Full time

Job summary

Silversea seeks a Chef de Cuisine - S.A.L.T. to lead culinary operations aboard our vessel, delivering exceptional dining experiences aligned with Silversea’s standards.

You will work closely with the Executive Chef to roll out menus, innovations, and international concepts across S.A.L.T. Restaurant and S.A.L.T. Lab, ensuring guest satisfaction and cost control while maintaining rigorous health and safety compliance onboard.

Qualifications

• Must hold STCW95 certification and extensive experience in international 5‑star settings.
• Proven ability to lead high‑caliber culinary teams and manage menu execution.
• Strong knowledge of food costing, inventory control, and kitchen operations.
• Fluent in English; able to communicate with a multicultural crew and guests.

Responsibilities

• Lead and oversee all culinary operations for S.A.L.T. Restaurant and Lab.
• Manage menu execution, food preparation, and presentations for events.
• Collaborate on menu planning, costing, inventory, and product management.
• Train and develop kitchen staff to uphold culinary and service standards.
• Ensure compliance with recipes, presentation standards, and consistency.
• Monitor ordering, storage, waste, and cost control to minimize spoilage.
• Maintain health, sanitation, pest control, and safety compliance.
• Coordinate dietary requirements and guest requests for personalized dining.
• Collaborate with hotel and onboard departments to ensure seamless operations.

Skills

Culinary leadership

Menu planning

Food costing

Inventory control

Staff training

Food safety

Quality orientation

Multicultural communication

Education

STCW95 certification

5-star international experience

Sous Chef experience (Michelin Star/Relais & Châteaux)

Job description

Silversea seeks a Chef de Cuisine - S.A.L.T. to lead culinary operations aboard our vessel, delivering exceptional dining experiences aligned with Silversea’s standards.

You will work closely with the Executive Chef to roll out menus, innovations, and international concepts across S.A.L.T. Restaurant and S.A.L.T. Lab, ensuring guest satisfaction and cost control while maintaining rigorous health and safety compliance onboard.