Chef De Partie

Silversea; Indonesia; On-site; IDR 448,591,423 - 628,027,992; Full time

Job summary

Silversea is seeking an experienced culinary professional to deliver high-quality food preparation and support menu execution across various outlets. The candidate will be responsible for managing kitchen stations and ensuring compliance with public health regulations.

Candidates should possess a valid STCW95 certification and a minimum of 4 years' experience in similar positions at international five-star establishments. Fluency in English is essential for effective communication with guests and crew members.

Qualifications

• Minimum of 4 years' experience in a similar position with minimum 1 year as Entremetier or Gardemanger.
• Excellent fluency in English for safety and communication.
• Good knowledge of International and European cuisine.

Responsibilities

• Deliver high quality and efficient food preparation.
• Prepare and present menu items according to guest preferences.
• Manage kitchen stations ensuring cleanliness and organization.
• Support menu execution across various outlets.

Skills

Food preparation

Menu execution

Training and supervising staff

Food quality monitoring

Public Health standards knowledge

Education

STCW95 certification

4 years' experience in similar position

Job description

• Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Reporting Structure

• Reporting to the Executive Chef, Executive Sous Chef and Sous Chef.
• Preparing and presenting menu items according to standardized recipes, guest preferences, and dietary requirements.
• Managing assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events.
• Monitoring food quality, storage, inventory, and requisitions to minimize waste and control costs.
• Supporting menu execution across various outlets (e.g., room service, specialty restaurants, events).
• Training and supervising junior kitchen staff, identifying development needs and ensuring adherence to standards.
• Maintaining strict compliance with public health, safety, and hygiene regulations, including equipment maintenance and inspection readiness.
• Collaborating with culinary leadership and cross-functional teams to ensure seamless operations and exceptional guest satisfaction.
• Adapting to specialized roles (e.g., Poissoner, Entremetier, Gardemanger, Tournant, etc.), taking ownership of specific culinary areas.

Safety Duties

• Participates in crew and passenger safety drills according to instructions.
• Always complies with the Company’s safety and pollution prevention regulations and operating procedures.
• Participates in all mandatory training.
• Leads by example by taking care of Health and Safety of self and others.
• Ensures that all work equipment, personal protective equipment, chemicals and safety devices are being used correctly.

Education/Experience/Qualifications

• Valid STCW95 certification.
• Minimum of 4 years' experience in a similar position with a minimum of 1 year as Entremetier, Gardemanger or Poissonier at an International 5-star establishment.
• Good knowledge of International and European cuisine.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Must be proficient in all stations in the galley.
• Physically and medically fit.
• Moral integrity is required.

Language requirements

• Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.