Chef de Partie

About the role

The Chef de Partie will deliver high‑quality, efficient food preparation on board Silversea vessels, ensuring guest satisfaction while adhering to strict public health and safety standards. This position reports to the Executive Chef, Executive Sous Chef and Sous Chef.

Key responsibilities

• Prepare and present menu items according to standardized recipes, guest preferences and dietary requirements.
• Manage assigned kitchen stations, maintaining cleanliness, organization and timely setup for service, buffets and special events.
• Monitor food quality, storage, inventory and requisitions to minimise waste and control costs.
• Support menu execution across various outlets such as room service, specialty restaurants and events.
• Train and supervise junior kitchen staff, ensuring adherence to culinary standards.
• Maintain compliance with public health, safety and hygiene regulations, including equipment maintenance and inspection readiness.
• Collaborate with culinary leadership and cross‑functional teams to ensure seamless operations.
• Adapt to specialised roles (Poissonier, Entremetier, Gardemanger, Tournant, etc.) as required.

Required profile

• Valid STCW95 certification.
• Minimum 4 years of experience in a similar role, with at least 1 year as Entremetier, Gardemanger or Poissonier in an international 5‑star establishment.
• Strong knowledge of International and European cuisine.
• Familiarity with public health policies and procedures.
• Excellent knife skills and proficiency in all galley stations.
• Physically and medically fit with high moral integrity.
• Fluent English (verbal and written) for safety and guest interaction.

Required skills

• STCW95 certification
• Advanced knife skills
• Proficiency across all galley stations
• Knowledge of International cuisine
• Knowledge of European cuisine
• Public health policy compliance
• Inventory control and waste minimisation
• Food safety standards adherence