pThe 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. /p h3Reporting Structure: /h3 pReports to: Executive Chef and Executive Sous Chef /p pDirect Reports: Sous Chefs, Chef de Parties, and Cooks /p h3Key Responsibilities: /h3 h3Culinary Excellence Operations /h3 ul liOversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards. /li liAssist the Executive Chef with menu planning and conduct daily team briefings. /li liCoordinate special guest orders, strict dietary requirements, and food allergy accommodations. /li liMonitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items. /li /ul h3Leadership Team Management: /h3 ul liSupervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards. /li liModel exceptional leadership behavior to foster a positive, productive work environment. /li liManage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations. /li /ul h3Public Health, Safety Compliance: /h3 ul liMaintain strict adherence to Public Health, sanitation,



and Integrated Pest Management (IPM) standards. /li liEnsure the outlet is fully prepared for announced or unannounced Public Health inspections. /li liLog daily temperatures for fridges, freezers, and dishwashers. /li liParticipate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage. /li /ul h3Guest Relations Collaboration /h3 ul liMaintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet. /li liRegularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively. /li /ul h3Qualifications Requirements: /h3 ul liCertification - Valid STCW95 certification. /li liExperience - 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. /li liSkills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations. /li liPublic Health - Strong working knowledge of Public Health policies and sanitation procedures. /li liLanguage - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction. /li liFitness - Must be physically and medically fit for shipboard duty, with high moral integrity. /li /ul #J-18808-Ljbffr

📌 Chef de Cuisine (Italia)
🏢 Silversea
📍 Italia