Sous Chef

Silversea; Saudi Arabia; On-site; SAR 180,000 - 240,000; Full time

Job summary

Silversea is seeking an experienced Chef de Partie to lead daily galley operations aboard our luxury cruise ships. You will supervise menu execution, ensure precise portioning, and maintain impeccable plating across all stations.

The role emphasizes safety, hygiene, and guest satisfaction. You will train cooks, manage inventories, and uphold maritime regulations while delivering the finest international cuisine.

Qualifications

• Experience - 7+ years in international 5-star establishments, including at least 1 year as a Sous Chef.
• Fine dining pedigree with Sous Chef experience in top properties.
• STCW95 certification and maritime safety awareness.
• Deep knowledge of International/European cuisines and galley station skills.
• Fluent, professional English for guest engagement and safety.

Responsibilities

• Oversee daily food preparation, menu planning, and station execution in your outlet.
• Manage, schedule, and train a team of Chef de Parties and Cooks.
• Coordinate dietary requirements and guest satisfaction through in-restaurant visits.
• Maintain sanitation standards and readiness for health inspections.
• Control inventory, minimize waste, and ensure compliance with maritime regulations.

Skills

7+ years experience

Sous Chef experience

Michelin-level exposure

Maritime service

English proficiency

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.