ppExecutive Sous Chef - Silversea Silversea a coruña, galicia, es /p /brh3Descripción del trabajo /h3 /brh3Reports To: Executive Chef Department: Galley / Culinary /h3 /brh3Position Summary /h3 /brpAs 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. /p /brpThis 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. /p /brh3Key Responsibilities /h3 /brul /brliCulinary 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. /li /brliOperations Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction. /li /brliPublic Health Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging. /li /brliTeam Leadership Administration:



Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments. /li /brliGuest Focus Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution. /li /brliCross-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 /br /ul /brh3Qualifications Requirements /h3 /brul /brlibMaritime Certifications: /b Valid bSTCW95 /b certification; physically and medically fit for sea duty. /li /brlibExperience: /bMinimum b7 years /b in an international 5-star establishment (at least 1 year as Sous Chef). Minimum b2 years /b as Sous Chef in a bMichelin Star /b or bRelais Châteaux /b environment. /li /brlibCulinary Expertise: /b Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. /li /brlibCompliance Knowledge: /b Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC). /li /brlibSoft Skills: /b High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality. /li /br /ul /p #J-18808-Ljbffr

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