Sous Chef

Silversea; Philippines; On-site; PHP 600,000 - 1,000,000; Full time

Job summary

Silversea is seeking an experienced Chef de Partie to oversee daily food preparation, menu planning, and station execution aboard our luxury vessels. You will ensure strict adherence to recipes, portion controls, and immaculate presentation for discerning guests.

Lead, schedule, and train a team of Cooks, maintain flawless sanitation, manage dietary requirements, and actively engage with guests to ensure high satisfaction while complying with maritime safety and health standards.

Qualifications

• 7+ years in international 5-star establishments with at least 1 year as a Sous Chef.
• 2+ years as Sous Chef in a Michelin-starred or Relais & Châteaux property.
• Valid STCW95 certification.
• Deep knowledge of International and European cuisines; master knife skills; proficiency across galley stations.
• Fluent professional English for guest engagement and safety coordination.
• Physically/medically fit for sea service and 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 special dietary requirements and monitor guest satisfaction.
• Maintain flawless sanitation standards and readiness for health inspections.
• Monitor inventory, minimize waste, and track labor hours per maritime regulations.

Skills

Culinary skills

Knife skills

Team leadership

Sanitation & food safety

Menu planning

Guest engagement

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.