Sous Chef (Japanese Cuisine)

Silversea; Italia; On-site; EUR 67,000 - 85,000; Full time

Job summary

Silversea’s Sous Chef – Japanese Cuisine on our upscale ships leads the specialized kitchen operations, delivering high quality, efficient and technically excellent Japanese dishes, including sushi and sashimi, for a discerning ultra-luxury guest experience. You will supervise daily prep, enforce strict recipe adherence, and ensure USPH readiness with meticulous temperature logs.

A minimum 7 years in international 5-star settings and 2 years as Sous Chef are required, along with STCW95 and a

Qualifications

• Advanced knife skills and Japanese culinary arts expertise.
• Experience with sushi preparation and luxury service.
• Fluent English for safety coordination and guest interaction.
• Proven background in 5-star international hospitality or luxury cruise lines.

Responsibilities

• Oversee daily Japanese cuisine preparation and station execution.
• Ensure strict adherence to standardized recipes and precise portion controls.
• Maintain sanitation and hygiene standards and ensure USPH/international marine inspections readiness.

Skills

Knife skills

Japanese cuisine

English communication

Food presentation

Education

STCW95 certificates

Seaman's book

Job description

The Sous Chef – Japanese Cuisine oversees the specialized operations of the upscale Japanese fine dining restaurant found on Silversea’s ultra-luxury ships. Responsible for delivering high quality, efficient, individualized and technically excellent food preparation in his/her assigned outlet in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Key Responsibilities

Outlet Culinary Execution: Oversee daily food preparation, precise knife work, and station execution specifically tailored to Japanese fine dining standards (sushi, sashimi, teppanyaki, and premium hot dishes).

Menu & Quality Compliance: Ensure strict adherence to standardized recipes, high-end presentation, and precise portion controls for a discerning ultra-luxury clientele.

Public Health & USPH Compliance: Maintain immaculate sanitation and hygiene standards, guaranteeing 100% readiness for strict USPH (United States Public Health) and international marine sanitation inspections, including meticulous temperature and log keeping.

Key Requirements & Qualifications

Professional Experience

• Proven background as a Sous Chef specialized Japanese Cuisine Chef within 5-star international hotels, Michelin-starred establishments, or luxury cruise lines.
• Minimum of 7 years’ experience at an International 5-star establishment and at least 2 years of which as Sous Chef.

Technical Expertise: Advanced knife skills and deep proficiency in Japanese culinary arts (sushi preparation, seafood handling, clean flavor profiles, and precise presentation).

Certifications: Valid STCW95 (Standard of Training, Certification and Watchkeeping) basic safety training certificates and a seaman’s book.

Medical Fitness: Must meet all physical and medical fitness standards required for sea service.

Language & Soft Skills: Fluent, professional English communication skills (verbal and written) for safety coordination, crew collaboration, and upscale guest interaction. High moral integrity and a polished, professional presentation suited for ultra-luxury hospitality.