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



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

📌 Sous Chef - golf club (Cequeliños)
🏢 Silversea.
📍 Cequeliños