Position Summary: The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet.
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Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience.
Reporting Structure: Reports to: Executive Chef and Executive Sous Chef Direct Reports: Sous Chefs, Chef de Parties, and Cooks Key Responsibilities: Culinary Excellence & Operations
- Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards.
- Assist the Executive Chef with menu planning and conduct daily team briefings.
- Coordinate special guest orders, strict dietary requirements, and food allergy accommodations.
- Monitor food production, minimize waste,



and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items. Leadership & Team Management:
- Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards.
- Model exceptional leadership behavior to foster a positive, productive work environment.
- Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations. Public Health, Safety & Compliance:
- Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards.
- Ensure the outlet is fully prepared for announced or unannounced Public Health inspections.
- Log daily temperatures for fridges, freezers, and dishwashers.
- Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage. Guest Relations & Collaboration
- Maintain excellent communication and cooperation with the

📌 Chef De Cuisine (Chamartín)
🏢 Silversea.
📍 Chamartín