Position Summary The Chef de Cuisine - S. A. L. T. is responsible for delivering exceptional culinary experiences through high-quality food preparation, operational excellence, and compliance with company and public health standards. Working closely with the Executive Chef, this role supports the execution of S. A. L. T. Restaurant and S. A. L. T. Lab programs, including menu rollouts, culinary innovations, local market experiences, and the consistent delivery of Silversea’s culinary standards to enhance guest satisfaction.
Reporting Structure Reporting to the Executive Chef and Executive Sous Chef. Subordinates – Sous Chefs, Chef de Parties and Cook.
Job Responsibilities Lead and oversee all culinary operations for the S. A. L. T. Restaurant and S. A. L. T. Lab, ensuring exceptional food quality and guest satisfaction. Manage menu execution, food preparation, culinary presentations, cooking demonstrations, and special dining events. Collaborate with the Executive Chef on menu planning, food costing, inventory control, and product management. Supervise, train, coach, and develop kitchen team members to maintain high culinary and service standards. Ensure compliance with company recipes, food presentation standards, and consistency across all dishes served. Monitor food ordering, storage, stock levels, and waste management to optimize costs and minimize spoilage. Maintain strict adherence to Public Health, food safety, sanitation, and pest control regulations. Coordinate special dietary requirements, allergies, and guest requests to deliver personalized dining experiences. Foster strong collaboration with restaurant, hotel, and onboard departments to ensure seamless operations and outstanding guest service. Drive team performance, operational efficiency, budget control, and continuous improvement while maintaining a positive work environment.
Education/Experience/Qualifications: Valid STCW95 certification. Minimum of 4 years’ experience at an International 5-star establishment and at least 1 year of which as Chef de Cuisine. At least 2 years’ experience as Sous Chef in Michelin Star/Relais Chateaux. Good knowledge of international cuisine and European culinary background. Must display the ability to pay close attention to detail and desire to take pride in one’s work. Knowledge and experience of Public Health policies and procedures. Ability to read, interpret and demonstrate culinary fundamentals. Excellent knife skills. Must be proficient in all stations in the galley. Physically and medically fit. Moral integrity is required.
Language Requirement Fluent in spoken and written English, with the ability to communicate effectively with guests and crew and follow or provide clear instructions in a multicultural environment.