Sous Chef
Pubblicato il 31-08-2026 - Silversea in Lazio
pbKey Responsibilities: /b /ppCulinary Excellence Operations: /ppOversee daily food preparation, menu planning, and station execution in your assigned outlet.
Ensure strict adherence to recipes, portion controls, and immaculate presentation.
/ppbr/ppLeadership Mentorship: /ppManage, schedule, and train a talented team of Chef de Parties and Cooks.
Foster a positive, collaborative, and high-performance kitchen environment.
/ppbr/ppGuest-Centric Service: /ppCoordinate special dietary requirements and allergies.
Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.
/ppbr/ppPublic Health Compliance: /ppMaintain flawless sanitation standards.
Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).
/ppbr/ppFinancial Resource Management: /ppManage inventory, minimize food waste/breakage,
and monitor labor hours in strict compliance with ILO and MLC maritime regulations.
/ppbr/ppbQualifications: /b /pulliExperience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.
/liliFine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais Châteaux property.
/liliMaritime Certifications - Valid STCW95 certification is required.
/liliTechnical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.
/liliLanguage - Fluent, professional English (verbal and written) for guest engagement and safety coordination.
/liliFitness Integrity - Must be physically/medically fit for sea service and display high moral integrity.
/li /ul