Sous Chef

Silversea; Portugal; Presencial; EUR 52 000 - 75 000; Tempo integral

Resumo da oferta

Silversea is seeking an experienced culinary leader for onboard operations. You will supervise daily food preparation, menu planning, and station execution, while training a skilled team to deliver exceptional dining experiences at sea.

The role requires 7+ years in international, 5-star settings with Sous Chef experience, STCW95 certification, and excellent English communication for guest engagement and safety.

Qualificações

• 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 a Michelin-starred or Relais & Châteaux property.
• Maritime certifications: STCW95 required.
• Proficient in International/European cuisines and masterful knife skills.
• Fluent professional English (verbal and written) for guest engagement and safety.

Responsabilidades

• Oversee daily food preparation, menu planning, and station execution in your assigned outlet.
• Manage, schedule, and train a team of Chef de Parties and Cooks.
• Foster a positive, collaborative, and high-performance kitchen environment.
• Coordinate special dietary requirements and allergies; actively visit the dining room for guest feedback.
• Maintain flawless sanitation standards and readiness for public health inspections, with meticulous records.
• Manage inventory, minimize waste, and monitor labor hours in line with maritime regulations.

Conhecimentos

International cuisine

European cuisine

Knife skills

Leadership

English proficiency

Descrição da oferta de emprego

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.