2nd Cook

Silversea; India; On-site; INR 4,339,000 - 5,786,000; Full time

Job summary

Silversea is seeking a Chef de Partie to deliver high-quality, efficient and technically excellent food preparation aboard our ships. You will work under the Executive Chef and senior culinary staff, preparing meals across breakfast, lunch, dinner, room service, and events while complying with health standards.

Ideal candidates hold STCW95 certification, have 4+ years in international 5-star settings, and possess strong knowledge of international cuisine and public health policies.

Qualifications

• Valid STCW95 certification.
• Minimum of 4 years' experience in a similar position at an International 5-star establishment.
• Good knowledge of international cuisine.
• Knowledge of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.
• Moral integrity is required.

Responsibilities

• Prepare and cook food according to company recipes, menu cycles, and quality standards.
• Assist Chef de Partie and senior chefs in food preparation for breakfast, lunch, dinner, room service, and special events.
• Maintain proper food storage, handling, and inventory practices to ensure freshness and minimize waste.
• Set up and organize assigned workstations according to company standards and schedules.
• Follow strict Public Health and food safety regulations at all times.
• Monitor and record refrigerator temperatures and ensure readiness for health inspections.
• Deliver personalized guest service, including awareness of guest allergies and dietary requirements.
• Maintain cleanliness, sanitation, and proper use of galley equipment, reporting any defects promptly.
• Support training, onboarding, and teamwork while maintaining professional conduct and company grooming standards.
• Uphold company policies, service excellence, cost awareness, and operational procedures while assisting with any additional assigned duties.

Skills

International cuisine knowledge

Public Health policies knowledge

Culinary fundamentals

English communication

Education

STCW95 certification

Job description

• Responsible for delivering 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, Sous Chef and Chef de Partie.

Responsibilities

• Prepare and cook food according to company recipes, menu cycles, and quality standards.
• Assist Chef de Partie and senior chefs in food preparation for breakfast, lunch, dinner, room service, and special events.
• Maintain proper food storage, handling, and inventory practices to ensure freshness and minimize waste.
• Set up and organize assigned workstations according to company standards and schedules.
• Follow strict Public Health and food safety regulations at all times.
• Monitor and record refrigerator temperatures and ensure readiness for health inspections.
• Deliver personalized guest service, including awareness of guest allergies and dietary requirements.
• Maintain cleanliness, sanitation, and proper use of galley equipment, reporting any defects promptly.
• Support training, onboarding, and teamwork while maintaining professional conduct and company grooming standards.
• Uphold company policies, service excellence, cost awareness, and operational procedures while assisting with any additional assigned duties.

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Minimum of 4 years' experience in a similar position at an International 5-star establishment.
• Good knowledge of international cuisine.
• Knowledge of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.
• Moral integrity is required.

Language requirements:

1. 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.