Position Summary
• Responsible for delivering high quality, effective, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Reporting Structure
• Reporting to the Executive Chef, Executive Sous Chef, Sous Chef and Chef de Partie.

Responsibilities
• Prepare and cook food according to company recipes, menu cycles, and quality standards.
• Assist Chef de Partie and senior chefs in food preparation for breakfast, lunch, dinner, room service, and special events.
• Maintain proper food storage, handling, and inventory practices to ensure freshness and minimize waste.
• Set up and organize assigned workstations according to company standards and schedules.
• Follow strict Public Health and food safety regulations at all times.
• Monitor and record refrigerator temperatures and ensure readiness for health inspections.
• Deliver personalized guest service, including awareness of guest allergies and dietary requirements.




• Maintain cleanliness, sanitation, and proper use of galley equipment, reporting any defects promptly.
• Support training, onboarding, and teamwork while maintaining professional conduct and company grooming standards.
• Uphold company policies, service excellence, cost awareness, and operational procedures while assisting with any additional assigned duties.

Education/Experience/Qualifications:
• Valid STCW95 certification.
• Minimum of 4 years' experience in a similar position at an International 5-star establishment.
• Good knowledge of international cuisine.
• Knowledge of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Demonstrates strong knife skills.
• Physically and medically fit.
• Moral integrity is required.

Language requirements:
1. Excellent fluent English (verbal and written). English is the working and safety language on board Silve

📌 2nd Cook (India)
🏢 Silversea
📍 India