Silversea
Sous Chef
United Kingdom
Posted about 7 hours ago
Get notified of more jobs like this · No spam, ever
How your CV stacks up
1Upload CV
2Analyse CV
3Improve CV
Upload your CV to see how well it fits this job role
?%
Key Responsibilities
Culinary Excellence & Operations
- Oversee daily food preparation, menu planning, and station execution in your assigned outlet.
- 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.
Reasons to use Rodeo
Start with a chat, not a search bar
Grad scheme, placement, apprenticeship? Not sure what you want yet — that's fine. Your agent talks it through with you and turns "I have no idea" into a shortlist.
It searches the market for you
Every day your agent scans the market matching roles against what actually matters to you, not just keywords on a CV.
Only hits
No noise. No "maybe this fits." Just roles with a clear explanation of why they're right — and where to focus when applying.
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.).
Get help with your application
Your very own career expert that helps elevate your application to the next level.
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.
- Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.
Trusted by 25,000+ job seekers
“It took my CV and asked me questions relevant to understanding what kind of jobs to suggest for me. Suggestions were almost perfect. Jobs were exactly what I’ve been looking for.”
Jessica, London
Skills
Menu Planning
Food Preparation
Team Leadership
Staff Training
Inventory Management
Sanitation Standards
Fine Dining
International Cuisine
European Cuisine
Knife Skills
Guest Relations
Portion Control
Public Health Compliance
Maritime Safety
Resource Management
Dietary Requirement Coordination
Location