Chef De Cuisine

Silversea; Évora; Presencial; EUR 70 000 - 96 000; Tempo integral

Resumo da oferta

Silversea is seeking a Chef de Cuisine to lead galley operations aboard a luxury cruise environment. You will manage food preparation, presentation, and adherence to 5-star standards while coordinating with executive leadership to ensure guest satisfaction.

The role requires STCW95 certification, 4+ years in international luxury hospitality (1+ year as Chef de Cuisine), and strong English communication. You will ensure health, safety, and IPM standards are maintained across all galley stations.

Qualificações

• Must hold STCW95 certification.
• Minimum 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine).
• At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property.
• Exceptional knowledge of International and European cuisine and strong culinary fundamentals.
• Excellent knife skills and proficiency across galley stations.

Responsabilidades

• Oversee and manage food preparation, execution, and presentation to ensure compliance with recipes and five-star standards.
• Assist with menu planning and conduct daily team briefings.
• Coordinate dietary requirements and food allergy accommodations.
• Monitor food production, minimize waste, manage inventory and food costs.
• Supervise, train, and schedule galley staff; enforce company standards and safety drills.

Conhecimentos

Fluent English

International cuisine

European cuisine

Knife skills

Culinary fundamentals

Formação académica

STCW95 certification

Descrição da oferta de emprego

The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience.

Reporting Structure:

Reports to: Executive Chef and Executive Sous Chef

Direct Reports: Sous Chefs, Chef de Parties, and Cooks

Key Responsibilities:

Culinary Excellence & Operations

• Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards.
• Assist the Executive Chef with menu planning and conduct daily team briefings.
• Coordinate special guest orders, strict dietary requirements, and food allergy accommodations.
• Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items.

Leadership & Team Management:

• Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards.
• Model exceptional leadership behavior to foster a positive, productive work environment.
• Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations.

Public Health, Safety & Compliance:

• Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards.
• Ensure the outlet is fully prepared for announced or unannounced Public Health inspections.
• Log daily temperatures for fridges, freezers, and dishwashers.
• Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage.

Guest Relations & Collaboration

• Maintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet.
• Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively.

Qualifications & Requirements:

• Certification - Valid STCW95 certification.
• Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property.
• Skills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations.
• Public Health - Strong working knowledge of Public Health policies and sanitation procedures.
• Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction.
• Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.