Responsibilities Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution;
ensure adherence to recipes, portion controls, and presentation.
Leadership & Mentorship: Manage, schedule, and train Chef de Parties and Cooks;
foster a positive, collaborative, high-performance kitchen environment.
Guest-Centric Service: Coordinate special dietary requirements and allergies;
visit the dining room to monitor guest satisfaction and address feedback with hospitality.
Public Health & Compliance: Maintain sanitation standards and ensure readiness for public health inspections with meticulous log-keeping (temperatures, pest management, etc.).
Financial & Resource Management: Manage inventory, minimize food waste and breakage, and monitor labor hours in compliance with maritime regulations (ILO and MLC).
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 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.
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📌 Sous Chef (Vitoria-Gasteiz)
🏢 Silversea.
📍 Vitoria-Gasteiz