Chef De Partie

Position Summary • Responsible to deliver high quality, efficient, 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 and Sous Chef. Key duties include: • Preparing and presenting menu items according to standardized recipes, guest preferences, and dietary requirements. • Managing assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events. • Monitoring food quality, storage, inventory, and requisitions to minimize waste and control costs. • Supporting menu execution across various outlets (e.g., room service, specialty restaurants, events). • Training and supervising junior kitchen staff, identifying development needs and ensuring adherence to standards. • Maintaining strict compliance with public health, safety, and hygiene regulations, including equipment maintenance and inspection readiness. • Collaborating with culinary leadership and cross-functional teams to ensure seamless operations and exceptional guest satisfaction. • Adapting to specialized roles (e.g., Poissoner, Entremetier, Gardemanger, Tournant, etc.), taking ownership of specific culinary areas. Safety Duties: • Participates in crew and passenger safety drills according to instructions. • Always complies with the Company’s safety and pollution prevention regulations and operating procedures. • Participates in all mandatory training. • Leads by example by taking care of Health and Safety of self and others. • Ensures that all work equipment, personal protective equipment, chemicals and safety devices are being used correctly. Education/Experience/Qualifications: • Valid STCW95 certification. • Minimum of 4 years' experience in a similar position with a minimum of 1 year as Entremetier, Gardemanger or Poissonier at an International 5-star establishment. • Good knowledge of International and European cuisine. • Knowledge and experience of Public Health policies and procedures. • Ability to read, interpret and demonstrate culinary fundamentals. • Demonstrates strong knife skills. • Must be proficient in all stations in the galley. • Physically and medically fit. • Moral integrity is required. Language requirements: • Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members. Show more Show less

Valid STCW95 certification. Minimum of 4 years' experience in a similar position with a minimum of 1 year as Entremetier, Gardemanger or Poissonier at an International 5-star establishment. Good knowledge of International and European cuisine. Knowledge and experience of Public Health policies and procedures. Ability to read, interpret and demonstrate culinary fundamentals. Demonstrates strong knife skills. Must be proficient in all stations in the galley. Physically and medically fit. Moral integrity is required.

Preparing and presenting menu items according to standardized recipes, guest preferences, and dietary requirements. Managing assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events. Monitoring food quality, storage, inventory, and requisitions to minimize waste and control costs. Supporting menu execution across various outlets (e.g., room service, specialty restaurants, events). Training and supervising junior kitchen staff, identifying development needs and ensuring adherence to standards. Maintaining strict compliance with public health, safety, and hygiene regulations, including equipment maintenance and inspection readiness. Collaborating with culinary leadership and cross-functional teams to ensure seamless operations and exceptional guest satisfaction. Adapting to specialized roles (e.g., Poissoner, Entremetier, Gardemanger, Tournant, etc.), taking ownership of specific culinary areas.