Chef de Cuisine - SALT

pstrongPosition Summary /strong /ppThe 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. /ppbr / /pp strongReporting Structure /strong /polliReporting to the Executive Chef and Executive Sous Chef. /liliSubordinates – Sous Chefs, Chef de Parties and Cook. /li /olpbr / /ppstrongJob Responsibilities /strong /pulliLead 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. /liliManage menu execution, food preparation, culinary presentations, cooking demonstrations, and special dining events. /liliCollaborate with the Executive Chef on menu planning, food costing, inventory control, and product management. /liliSupervise, train, coach, and develop kitchen team members to maintain high culinary and service standards. /liliEnsure compliance with company recipes, food presentation standards, and consistency across all dishes served. /liliMonitor food ordering, storage, stock levels, and waste management to optimize costs and minimize spoilage. /liliMaintain strict adherence to Public Health, food safety, sanitation, and pest control regulations. /liliCoordinate special dietary requirements, allergies, and guest requests to deliver personalized dining experiences. /liliFoster strong collaboration with restaurant, hotel, and onboard departments to ensure seamless operations and outstanding guest service. /liliDrive team performance, operational efficiency, budget control, and continuous improvement while maintaining a positive work environment. /li /ulpbr / /ppstrongEducation/Experience/Qualifications: /strong /polliValid STCW95 certification. /liliMinimum of 4 years’ experience at an International 5-star establishment and at least 1 year of which as Chef de Cuisine. /liliAt least 2 years’ experience as Sous Chef in Michelin Star/Relais Chateaux. /liliGood knowledge of international cuisine and European culinary background. /liliMust display the ability to pay close attention to detail and desire to take pride in one’s work. /liliKnowledge and experience of Public Health policies and procedures. /liliAbility to read, interpret and demonstrate culinary fundamentals. /liliExcellent knife skills. /liliMust be proficient in all stations in the galley. /liliPhysically and medically fit. /liliMoral integrity is required. /li /olpbr / /ppstrongLanguage Requirement /strong /pulliFluent 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. /li /ulpbr / /p