pReports To: Executive Chef Department: Galley / Culinary /pbrTodas las habilidades, cualificaciones y experiencia relevantes que necesitará un candidato seleccionado se enumeran en la siguiente descripción.brpPosition Summary /ppAs the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required. /ppThis role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment. /ppKey Responsibilities /pulliCulinary Excellence Service: Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation. /liliOperations Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction. /liliPublic Health Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging.



/liliTeam Leadership Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments. /liliGuest Focus Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution. /liliCross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow. /li /ulpQualifications Requirements /pulliMaritime Certifications: Valid STCW95 certification; physically and medically fit for sea duty. /liliExperience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais Châteaux environment. /liliCulinary Expertise: Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. /liliCompliance Knowledge: Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC). xsgfvud /liliSoft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality. /li /ul

📌 Executive Sous Chef (Foz)
🏢 Silversea.
📍 Foz