2nd Cook

Silversea; Malaysia; Vor Ort; MYR 245.000 - 368.000; Vollzeit

Zusammenfassung

Silversea seeks a Chef de Partie to deliver high-quality, individualized and technically excellent food onboard. You will prepare and cook per recipes, support senior chefs, and ensure strict health and safety standards while minimizing waste.

You will maintain galley cleanliness, monitor fridges, manage station setup, and deliver mindful guest service, including dietary requirements. Valid STCW95 and 4+ years at 5-star establishments are required.

Qualifikationen

• 4+ years of experience in a similar position at an international 5-star establishment.
• Good knowledge of international cuisine and public health policies.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit with strong integrity.

Aufgaben

• 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 events.
• Maintain proper food storage, handling and inventory to ensure freshness and minimize waste.
• Set up and organize assigned workstations according to 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; report defects promptly.
• Support training, onboarding, and teamwork while maintaining professional conduct and grooming standards.
• Uphold company policies, service excellence, cost awareness, and operational procedures while assisting with additional duties.

Kenntnisse

Culinary fundamentals

Food safety & hygiene

International cuisine knowledge

Public Health policies knowledge

Reading and interpreting recipes

Physical fitness

Moral integrity

Team training support

Ausbildung

STCW95 certification

Jobbeschreibung

• 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.