Chef de Cuisine – S.A.L.T.

About the role

The Chef de Cuisine – S.A.L.T. leads culinary operations for the S.A.L.T. Restaurant and Lab, delivering high‑quality dishes and memorable dining experiences in line with Silversea’s standards.

Key responsibilities

• Oversee all food preparation, presentation, and service for the S.A.L.T. Restaurant and Lab.
• Collaborate with the Executive Chef on menu development, food costing, and inventory management.
• Train, coach, and develop sous chefs, chef de parties, and cooks to maintain consistent culinary excellence.
• Ensure compliance with company recipes, presentation standards, and public health regulations.
• Manage ordering, storage, stock levels, and waste to control costs and minimize spoilage.
• Accommodate special dietary requirements, allergies, and guest requests.
• Coordinate with hotel, onboard, and other departments to ensure seamless service.

Required profile

• Valid STCW95 certification.
• Minimum 4 years experience in an international 5‑star establishment, including at least 1 year as Chef de Cuisine.
• At least 2 years as Sous Chef in a Michelin‑starred or Relais & Châteaux property.
• Strong knowledge of international and European cuisine.
• Fluent in spoken and written English.
• Physically and medically fit with high moral integrity.

Required skills

• STCW95 certification.
• Advanced knife skills.
• Proficiency across all galley stations.
• Food safety and public health compliance.
• Menu planning, food costing, and inventory control.