pb Key Responsibilities: /b /pp Culinary Excellence Operations: /pp Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. /p p Leadership Mentorship: /pp Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. /p p Guest-Centric Service: /pp Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. /p p Public Health Compliance: /pp Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). /p p Financial Resource Management: /pp Manage inventory, minimize food waste/breakage,



and monitor labor hours in strict compliance with ILO and MLC maritime regulations. /p pb Qualifications: /b /pulli Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. /lili Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais Châteaux property. /lili Maritime Certifications - Valid STCW95 certification is required. /lili Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations. /lili Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination. /lili Fitness Integrity - Must be physically/medically fit for sea service and display high moral integrity. /li /ul

📌 Sous Chef (O Castro)
🏢 Silversea.
📍 O Castro