Chef De Partie

Silversea; Qatar; On-site; QAR 218,000 - 328,000; Full time

Job summary

Silversea is seeking an experienced galley chef to join the onboard culinary team. You will report to the Executive Chef and senior kitchen staff, preparing and presenting menus per standardized recipes while accommodating dietary needs.

Lead multiple stations, ensure cleanliness, and minimize waste in a luxury setting on Silversea vessels. The role requires 4+ years in a similar position, with at least 1 year as Entremetier, Gardemanger, or Poissonier at an International 5-star establishment,

Qualifications

• STCW95 certification valid.
• 4+ years' experience including 1 year as Entremetier, Gardemanger or Poissonier at an International 5-star establishment.
• Strong knowledge of International and European cuisine.
• Knowledge of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Proficient in all galley stations.
• Physically and medically fit.
• Moral integrity required.

Responsibilities

• 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.

Skills

4+ years galley experience

International cuisine

European cuisine

Public Health policies

Culinary fundamentals

All galley stations

Physically fit

Moral integrity

Education

STCW95 certification

Experience at International 5-star establishment (Entremetier/Gardemanger/Poissonier)

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.