Chef De Partie

Silversea; Philippines; On-site; PHP 950,000 - 1,200,000; Full time

Job summary

Silversea is seeking an experienced Chef de Partie to lead galley operations aboard our luxury vessels. The role requires STCW95 and at least 4 years in international 5-star kitchens, with strong knowledge of International and European cuisines and HACCP principles.

You will supervise multiple galley stations, train junior staff, ensure food quality and safety, and coordinate menu execution across outlets including room service, specialty restaurants, and events. Fluent English is essential.

Qualifications

• STCW95 certification required.
• 4+ years in a similar role on international 5-star ships.
• Strong knowledge of International and European cuisines.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Proficiency across all galley stations.

Responsibilities

• Report to Executive Chef and supervise galley operations.
• Prepare and present menu items per recipes and guest preferences.
• Manage kitchen stations, maintain cleanliness and setup for service.
• Monitor food quality, storage, inventories, and waste.
• Support menu execution across outlets (room service, restaurants, events).
• Train and supervise junior staff and ensure standards.
• Ensure compliance with health, safety, and hygiene regulations.
• Collaborate with culinary leadership and cross-functional teams.
• Adapt to roles such as Entremetier, Gardemanger or Poissonier.

Skills

Cruise ship kitchen experience

English fluency

Kitchen leadership

Safety-conscious

Education

STCW95 certification

Job description

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.