Sous Chef

Silversea; Singapore; On-site; SGD 45,000 - 78,000; Full time

Job summary

Silversea is seeking an experienced culinary leader aboard our luxury cruise line to oversee daily food preparation, menu planning, and station execution.

You will manage, train, and schedule Chef de Parties and Cooks while ensuring impeccable guest engagement and adherence to sanitation and health standards at sea.

Qualifications

• 7+ years in international 5-star establishments with at least 1 year as Sous Chef.
• 2+ years as Sous Chef in Michelin-starred or Relais & Châteaux property.
• STCW95 maritime certification required.
• Deep knowledge of International and European cuisines with strong knife skills.
• Fluent, professional English for guest engagement and safety.
• Physically fit for sea service and high integrity.

Responsibilities

• Oversee daily food preparation, menu planning, and station execution.
• Manage, schedule, and train Chef de Parties and Cooks.
• Coordinate dietary requirements and allergies; monitor guest satisfaction and feedback.
• Ensure sanitation and readiness for health inspections; maintain logs.
• Monitor inventory, minimize waste, and comply with ILO and MLC regulations.

Skills

Culinary leadership

Menu planning

Food safety

Guest engagement

Education

STCW95 certification

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.