Chef de Cuisine - SALT
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Key skills for this role
Role Overview
Lead culinary delivery for the SALT Restaurant and SALT Lab while maintaining high food quality, operational excellence, and guest satisfaction.
Support menu rollouts, culinary innovation, local market experiences, and consistent Silversea culinary standards.
Key Skills for This Role
Full Job Posting
Position Summary
Lead culinary delivery for the SALT Restaurant and SALT Lab while maintaining high food quality, operational excellence, and guest satisfaction.
Support menu rollouts, culinary innovation, local market experiences, and consistent Silversea culinary standards.
Reporting Structure
Reports to the Executive Chef and Executive Sous Chef.
Provides oversight to Sous Chefs, Chef de Parties, and Cooks.
Job Responsibilities
- Lead and oversee culinary operations for the SALT Restaurant and SALT Lab.
- Manage menu execution, food preparation, culinary presentations, cooking demonstrations, and special dining events.
- Collaborate on menu planning, food costing, inventory control, and product management.
- Supervise, train, coach, and develop kitchen team members.
- Maintain recipe, food presentation, food safety, sanitation, and pest control standards.
- Monitor ordering, storage, stock levels, and waste management.
- Coordinate dietary requirements, allergies, and guest requests.
- Collaborate with restaurant, hotel, and onboard departments.
- Drive team performance, operational efficiency, budget control, and continuous improvement.
Education, Experience, and Qualifications
- Valid STCW95 certification.
- At least four years of experience at an international five-star establishment, including at least one year as Chef de Cuisine.
- At least two years of experience as Sous Chef in a Michelin-starred or Relais Chateaux establishment.
- Good knowledge of international cuisine and a European culinary background.
- Knowledge and experience of Public Health policies and procedures.
- Ability to demonstrate culinary fundamentals, excellent knife skills, and proficiency in all galley stations.
- Must be physically and medically fit and demonstrate moral integrity.
Language Requirement
- Fluent spoken and written English is required for communication with guests and crew and for clear instructions.
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