Chef de Cuisine - Silversea Cruises

Position Summary
1. Responsible for delivering high quality, efficient, individualized and technically excellent food preparation in his/her assigned outlet in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.
Reporting Structure
1. Reporting to the Executive Chef and Executive Sous Chef.
2. Subordinates – Sous Chefs, Chef de Parties and Cooks.
Responsibilities
1. Provides guests with the highest quality product by managing and overseeing the food preparation in his/her assigned outlet.
2. Is fully responsible in conjunction with the Sous Chef for the entire galley operation assigned.
3. Assists the Executive Chef with menu planning.
4. Ensures a seamless operation with the Restaurant Manager and Maitre d’Outlet’s, maintaining excellent cooperation and discusses operational issues on a daily basis.
5. Attends the daily menu briefing of lunch and dinner with the Executive Chef then conducts the menu briefing for his/her assigned team.
6. Supervises the daily schedule for his/her assigned team.
7. Works in conjunction with the line cooks assigned to his/her station to ensure that the food is prepared to Company standards and in accordance with Company recipes assisting other work stations as necessary.
8. Checks all set ups for various buffets and service stations.
9. Assists with cooking demonstrations and guest chef programs when required.
10. Prepares and presents show plates.
11. Carries out the training of the line cooks for the preparation of all menu items.
12. Monitors and checks meat, fish and seafood ordering and thawing procedures.
13. Prepares requisitions for required food items on the menu and anticipates food counts. Streamlining food costs where possible. Working with the Hotel Stores team to monitor and deplete slow moving food items and products that are close to expiration.
14. Assists all section heads in their areas of responsibility to countercheck all food requisitions and make adjustments as necessary.
15. Monitors and controls flagged and expensive item requisitions.
16. Cross checks requisition items.
17. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
18. Practices economical food production and minimization of food waste.
19. Ensures proper food handling in all food preparation areas, ensures that the galley team transports their produce using the correct procedures and utensils from the main galley to their assigned outlets.
20. Supervises product delivery in assigned galley section, ensuring consistency by always requiring adherence to recipes, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
21. Continually ensures proper product execution in assigned section through control of mis-en-place during preparation and frequent tasting.
22. Issues repair request orders for designated galley as required and ensures follow up until closed.
23. Follows Company product and service standards and procedures.

Provides supervision of the food preparation for private cocktail parties and special events, i.e Captain’s Welcome, Venetian Society party, Virtuoso party, Culinary demonstrations etc.
25. Ensures the logging of all fridge, freezer and dishwasher temperatures in designated outlets in accordance with Silversea procedures and legal guidelines.
26. Executes strict Public Health practices in all aspects of the position.
27. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
28. Provides information and consultancy during inspections.
29. Ensures cleanliness and sanitation standards by carrying out inspections of assigned areas on a regular basis.
30. Ensures that the Integrated Pest Management plan is in place and followed in designated galley outlets as per Company procedures.
31. Ensures complete managerial cover during breaks or meetings.
32. Organizes and leads training sessions for galley team members to continuously develop their knowledge, techniques, skills, guest focus and sense of service.
33. Ensures confidentiality when handling sensitive information.
34. Issues daily an end-of-day report to the Executive Chef with regards to outlet operations, observations, complaints, defaults and repair request orders issued.
35. Coordinates guests special orders and dietary requirements. Ensuring that all dietary requirements are met and the needs of the guest are observed in the delivery of the highest possible service.
36. Remembers guest food allergies and/or intolerances.
37. Displays a working knowledge of cooking with ingredient limitations.
38. Ensures that all guest requests, enquiries and complaints are responded to immediately and are followed up on efficiently and to the guests satisfaction. Proactively demonstrating sincerity and hospitality in all guest interactions.
39. Regularly monitors customer satisfaction and assumes personal responsibility to ensure it, taking prompt and efficient action to rectify any issues. Visiting the assigned galley restaurant as often as possible during the course of the service in conjunction with the Maitre d’Outlet checking every table.
40. Under the supervision of the Executive Chef ensures that all new employees are properly inducted to the team and the new work environment and receives all necessary training in a timely manner.
41. Communicates standards of performance to employees and effectively trains employees to deliver.
42. Trains employees on Public Health and Company standards of cleanliness and sanitation. Record keeping as standard.
43. Assists the Executive Chef and Executive Sous Chef in ensuring the food service in the crew and officer Mess rooms, ensures crew satisfaction, conducting spot checks at each meal time to ensure the quality, quantity and choice of food provided.
44. Strives to create and maintain a positive work environment.
45. Models excellent leadership behavior.
46. Ensures that an accurate count of inventory in his/her designated galley outlet is carried out on a regular basis.
47. Trains and supervises his/her team members to minimize breakage, loss and damage to equipment.
48. Keeps self and team members aware of costs, budgets and monitoring procedures.
49. Assists the Executive Chef and Executive Sous Chef in controlling galley staff overtime, making the best use of manpower by managing the hours worked by each crew member and monitoring the financial impact on the business, ensuring each employee works according to his/her contractual hours and in compliance with ILO and MLC work/rest hours. Completing all relevant documentation and finding alternative solutions in case of an anticipated increase in overtime, in order to fully comply with Silversea policy and procedures at all times.
50. Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor. Keeping the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and matters of significance.
51. Practices preventative maintenance.
52. Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
53. Accountable for meeting Public Health requirements.
54. Practices good people management, maintaining proper conduct with all departments around the ship.
55. Observes and enforces uniform and grooming standards according to Company policies.
56. All other duties as assigned.

Education/Experience/Qualifications:
1. Valid STCW certification.
2. Minimum of 4 years experience at an International 5 star establishment and at least 1 year of which as Chef de Cuisine.
3. At least 2 years experience as Sous Chef in Michelin Star/Relais Chateaux.
4. Good knowledge of International cuisine and European culinary background.
5. Must display the ability to pay close attention to detail and desire to take pride in one’s work.
6. Knowledge and experience of Public Health policies and procedures.
7. Ability to read, interpret and demonstrate culinary fundamentals.
8. Excellent knife skills.
9. Must be proficient in all stations in the galley.
10. Physically and medically fit.
11. Moral integrity is required.

Language requirements:
1. Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

Physical Demands and Working Conditions:
Required to stand, walk long distances, reaching and sitting. Repetitive motion of bending, going up and down stairs. Lifting or pushing of up to 50lbs. The position requires overtime work and irregular schedules. Works in all galley outlets of the vessel with noise, light traffic and distracting environments.