Chef de Cuisine
Pubblicato il 31-08-2026 - Silversea in Varese
pbPosition Summary: /b /ppThe Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. 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. /ppbr/ppbReporting Structure: /b /ppReports to: Executive Chef and Executive Sous Chef /ppDirect Reports: Sous Chefs, Chef de Parties, and Cooks /ppbr/ppbKey Responsibilities: /b /ppCulinary Excellence Operations /pulliOversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards. /liliAssist the Executive Chef with menu planning and conduct daily team briefings. /liliCoordinate special guest orders, strict dietary requirements, and food allergy accommodations. /liliMonitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items. /li /ulpbr/ppLeadership Team Management: /pulliSupervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards. /liliModel exceptional leadership behavior to foster a positive, productive work environment. /liliManage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations. /li /ulpbr/ppPublic Health, Safety Compliance: /pulliMaintain strict adherence to Public Health,
sanitation, and Integrated Pest Management (IPM) standards. /liliEnsure the outlet is fully prepared for announced or unannounced Public Health inspections. /liliLog daily temperatures for fridges, freezers, and dishwashers. /liliParticipate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage. /li /ulpbr/ppGuest Relations Collaboration /pulliMaintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet. /liliRegularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively. /li /ulpbr/ppbQualifications Requirements: /b /pulliCertification - Valid STCW95 certification. /liliExperience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais Châteaux property. /liliSkills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations. /liliPublic Health - Strong working knowledge of Public Health policies and sanitation procedures. /liliLanguage - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction. /liliFitness - Must be physically and medically fit for shipboard duty, with high moral integrity. /li /ul