Key Responsibilities:

- ¿Quiere presentar una candidatura? Asegúrese de que su CV está actualizado y luego lea atentamente las siguientes especificaciones del puesto antes de solicitar. Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: 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.).

Financial & Resource Management:



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.

xohynlm Fitness & Integrity

- Must be physically/medically fit for sea service and display high moral integrity.

📌 Sous Chef (La Coruña)
🏢 Silversea.
📍 La Coruña