Sous Chef

Silversea; Indonesia; On-site; IDR 1,621,622,000 - 2,342,342,000; Full time

Job summary

Silversea is seeking an experienced culinary leader to oversee daily food preparation, menu planning, and station execution across a ship's galley. You will manage, schedule, and train Chef de Parties and Cooks, while ensuring guest satisfaction through attentive service and impeccable presentation.

This role requires deep knowledge of international and European cuisines, master knife skills, and fluent English for guest engagement and safety coordination.

Qualifications

• Minimum 7 years in international 5-star establishments, including at least 1 year as Sous Chef.
• 2+ years as Sous Chef in Michelin-starred or Relais & Châteaux property.
• Valid STCW95 certification required.
• Deep knowledge of International and European cuisines with strong knife skills.
• Fluent professional English for guest engagement and safety coordination.
• Must be physically/medically fit for sea service and display high integrity.

Responsibilities

• Oversee daily food preparation, menu planning, and station execution.
• Manage, schedule, and train a team of Chef de Parties and Cooks.
• Coordinate dining room guest satisfaction and handle feedback.
• Maintain sanitation and readiness for health inspections; log temperatures and pest control.
• Manage inventory, minimize waste, and monitor labor hours in compliance with maritime regulations.

Skills

Sous Chef experience

Knife skills

International & European cuisines

Fluent English

Education

STCW95 certification

Job description

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.

Guest-Centric Service:

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

Public Health & Compliance:

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.

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.