2nd Cook

Position Summary

• Responsible for delivering 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, Sous Chef and Chef de Partie.

Responsibilities

1. Prepare and cook food according to company recipes, menu cycles, and quality standards.
2. Assist Chef de Partie and senior chefs in food preparation for breakfast, lunch, dinner, room service, and special events.
3. Maintain proper food storage, handling, and inventory practices to ensure freshness and minimize waste.
4. Set up and organize assigned workstations according to company standards and schedules.
5. Follow strict Public Health and food safety regulations at all times.
6. Monitor and record refrigerator temperatures and ensure readiness for health inspections.
7. Deliver personalized guest service, including awareness of guest allergies and dietary requirements.
8. Maintain cleanliness, sanitation, and proper use of galley equipment, reporting any defects promptly.
9. Support training, onboarding, and teamwork while maintaining professional conduct and company grooming standards.
10. Uphold company policies, service excellence, cost awareness, and operational procedures while assisting with any additional assigned duties.

Education/Experience/Qualifications:

1. Valid STCW95 certification.
2. Minimum of 4 years experience in a similar position at an International 5-star establishment.
3. Good knowledge of international cuisine.
4. Knowledge of Public Health policies and procedures.
5. Ability to read, interpret and demonstrate culinary fundamentals.
6. Demonstrates strong knife skills.
7. Physically and medically fit.
8. Moral integrity is required.

Language requirements:

1. 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.