Sous Chef

Silversea; Philippines; On-site; PHP 1,674,000 - 2,344,000; Full time

Job summary

Silversea in the Philippines seeks a seasoned culinary leader to oversee daily food preparation, menu planning, and station execution aboard our luxury ships. You will ensure recipe adherence, portions, and immaculate presentation for a discerning guest experience.

Responsibilities include managing and training a team of Chef de Parties and Cooks, coordinating dietary requirements, and visiting the dining room to ensure guest satisfaction.

Qualifications

• Experience - minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.
• Fine dining pedigree with 2+ years as Sous Chef in Michelin-starred or Relais & Châteaux property.
• Maritime certifications - STCW95 certification required.
• Deep knowledge of International and European cuisines, knife skills, and galley proficiency.
• Fluent, professional English for guest engagement and safety coordination.
• Physically fit for sea service and high integrity.

Responsibilities

• Oversee daily food preparation, menu planning, and station execution with precision.
• Manage, schedule, and train a team of Chefs de Partie and Cooks.
• Coordinate dietary requirements and monitor guest satisfaction in dining rooms.
• Maintain sanitation standards and readiness for public health inspections.

Skills

5-star experience

Sous Chef experience

Michelin pedigree

STCW95 cert

Culinary skills

English fluency

Physical fitness

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.