Job Description

Position Summary

1. 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.

2. This position is a tactical partner purely for the culinary aspect of the S.A.L.T. operations.

3. Through monitoring and continuous support of the shipboard Executive Chefs he/she will ensure that

all details of S.A.L.T. operations throughout the Vessel.

4. His/hers culinary expertise will carry out to S.A.L.T. LAB, S.A.L.T Restaurant trough the offshore market

visit into the culinary execution.

5. S.A.L.T. Chef de Cuisine will provide Silversea Culinary standard to execution, direct support for new

menu roll outs, industry trends, benchmarking and whatever other directives to be determined by the

Onboard Executive Chef .

Education/Experience/Qualifications:

1. Minimum of 4 years’ experience at an International 5 star establishment and at least 1 year of which as

Chef de Cuisine.

2. At least 2 years’ experience as Sous Chef in Michelin Star/Relais Chateaux.

3. Good knowledge of International cuisine and European culinarybackground.

4. Must display the ability to pay close attention to detail and desire to take pride in one’s work.

5. Knowledge and experience of Public Health policies and procedures.

6. Ability to read, interpret and demonstrate culinary fundamentals.

7. Excellent knife skills.

8. Must be proficient in all stations in the galley.

9. Physicallyand medically fit.

10. Moral integrity is required.

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