Chef De Partie

About the role

The Chef De Partie is responsible for delivering high‑quality, efficient and technically excellent food preparation in line with company policies and public health standards. Working on board a Silversea vessel, the role aims to achieve total guest satisfaction across multiple dining outlets.

Key responsibilities

• Prepare and present menu items according to standardized recipes, guest preferences and dietary requirements.
• Manage assigned kitchen stations, ensuring 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 standards and identifying development needs.
• Maintain strict compliance with public health, safety and hygiene regulations, including equipment maintenance and inspection readiness.

Required profile

• Valid STCW95 certification.
• Minimum 4 years of experience in a similar role, including at least 1 year as Entremetier, Gardemanger or Poissonier in an international 5‑star establishment.
• Excellent fluent English (verbal and written) for safety and guest interaction.
• Physically and medically fit with high moral integrity.

Required skills

• Strong knife skills.
• Proficiency in all galley stations.
• Knowledge of International and European cuisine.
• Understanding of public health policies and food safety procedures.
• STCW95 certification.