Job Description
Key Responsibilities:
nCulinary Excellence & Operations:
nOversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation.
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nLeadership & Mentorship:
nManage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment.
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nGuest-Centric Service:
nCoordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.
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nPublic Health & Compliance:
nMaintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).
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nFinancial & Resource Management:
nManage inventory, minimize food waste/breakage,



and monitor labor hours in strict compliance with ILO and MLC maritime regulations.
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nQualifications:
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- Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.n
- Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property.n
- Maritime Certifications - Valid STCW95 certification is required.n
- Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.n
- Language - Fluent, skilled English (verbal and written) for guest engagement and safety coordination.n
- Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.n

📌 Sous Chef (Thiruvananthapuram)
🏢 Silversea
📍 Thiruvananthapuram