Descripción del trabajoKey Responsibilities:Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet.

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

📌 Sous Chef (Bilbao)
🏢 Silversea.
📍 Bilbao