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Publié il y a 21 jours

Sous Chef (Japanese Cuisine)

@ Silversea

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Canada

Contrat7+ ans d’expérience
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En bref

Silversea is hiring a Sous Chef for Japanese Cuisine to run the upscale Japanese fine dining restaurant on its ultra-luxury ships. The role covers sushi, sashimi, teppanyaki and premium hot dishes, with strict public health and sanitation compliance. The engagement is a contract.

Responsabilités :

  • Oversee daily food preparation and Japanese station execution
  • Ensure adherence to standardized recipes and portion controls
  • Maintain sanitation and pass USPH and marine inspections

Résumé des exigences :

  • 7+ years at international 5-star establishment, 2+ as Sous Chef
  • Advanced Japanese culinary and knife skills
  • Valid STCW95 certificates and seaman's book
  • Medical fitness for sea service
  • Fluent professional English

Outils et compétences

CookingFood preparationCommunication skillsCollaboration
Source et dates

Type de source non vérifié · apify-linkedin

Date publiée par l’employeur
2026-10-21
Première détection par notre source
2026-11-10
Mise à jour du dossier source
2026-11-10

Ces dates décrivent le dossier source, pas une vérification en direct du recrutement. Consultez l’offre originale.

Détails du poste

NiveauSenior
DomaineProfessions paramédicales
Expérience7 an(s) et plus
Expérience en gestion2 an(s) et plus
Gestion d’équipeOui
Déplacementsroute : aucun
Milieu de travailRestaurant ou cuisine, Véhicule
PositionSurtout debout
Exigences physiquesphysique modéré · ordinateur aucun
LanguesEnglish
Permis et certificationsSTCW95, Seaman's book

Résumé et détails rédigés par l’IA à partir de l’offre; l’offre de l’employeur fait foi.

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Description

The Sous Chef – Japanese Cuisine oversees the specialized operations of the upscale Japanese fine dining restaurant found on Silversea’s ultra-luxury ships. 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.

Key Responsibilities

Outlet Culinary Execution: Oversee daily food preparation, precise knife work, and station execution specifically tailored to Japanese fine dining standards (sushi, sashimi, teppanyaki, and premium hot dishes).

Menu & Quality Compliance: Ensure strict adherence to standardized recipes, high-end presentation, and precise portion controls for a discerning ultra-luxury clientele.

Public Health & USPH Compliance: Maintain immaculate sanitation and hygiene standards, guaranteeing 100% readiness for strict USPH (United States Public Health) and international marine sanitation inspections, including meticulous temperature and log keeping.

Key Requirements & Qualifications

Professional Experience:

  • Proven background as a Sous Chef specialized Japanese Cuisine Chef within 5-star international hotels, Michelin-starred establishments, or luxury cruise lines.
  • Minimum of 7 years’ experience at an International 5-star establishment and at least 2 years of which as Sous Chef.

Technical Expertise: Advanced knife skills and deep proficiency in Japanese culinary arts (sushi preparation, seafood handling, clean flavor profiles, and precise presentation).

Certifications: Valid STCW95 (Standard of Training, Certification and Watchkeeping) basic safety training certificates and a seaman’s book.

Medical Fitness: Must meet all physical and medical fitness standards required for sea service.

Language & Soft Skills: Fluent, professional English communication skills (verbal and written) for safety coordination, crew collaboration, and upscale guest interaction. High moral integrity and a polished, professional presentation suited for ultra-luxury hospitality.

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