Sous Chef - Japanese Cuisine

About the role

Silversea is looking for a Sous Chef specializing in Japanese cuisine to oversee the kitchen of its upscale Japanese fine dining restaurant on its ultra-luxury ships. The role delivers high-quality, efficient and individually prepared food in line with company policies, public health standards and the goal of total guest satisfaction.

Key responsibilities

• Oversee daily food preparation, precise knife work and station execution for sushi, sashimi, teppanyaki and premium hot dishes.
• Ensure adherence to standardized recipes, high-end presentation and precise portion control for an ultra-luxury clientele.
• Maintain impeccable sanitation and hygiene, ensuring 100% readiness for USPH and international marine sanitation inspections, including accurate temperature and log keeping.

Required profile

• Proven background as a Sous Chef specializing in Japanese cuisine within 5-star international hotels, Michelin-starred establishments or luxury cruise lines.
• At least 7 years' experience at an international 5-star establishment, including at least 2 years as Sous Chef.
• Valid STCW95 basic safety training certificate and a seaman's book.
• Meets all physical and medical fitness standards required for sea service.
• Fluent professional English, verbal and written, for safety coordination, crew collaboration and guest interaction.

Required skills

• Advanced knife skills and deep proficiency in Japanese culinary arts (sushi preparation, seafood handling, clean flavor profiles, precise presentation).
• High moral integrity and a polished, professional presentation suited to ultra-luxury hospitality.