2nd Cook (Supervisory Level)

About the role

The 2nd Cook (supervisory level) delivers high-quality, efficient and individually prepared food in line with company policies and public health standards, aiming for total guest satisfaction. The post reports to the Executive Chef, Executive Sous Chef, Sous Chef and Chef de Partie.

Key responsibilities

• Prepare and cook food according to company recipes, menu cycles and quality standards.
• Assist the Chef de Partie and senior chefs with food preparation for breakfast, lunch, dinner, room service and special events.
• Maintain proper food storage, handling and inventory to ensure freshness and minimise waste.
• Set up and organise workstations according to company standards and schedules.
• Follow public health and food safety regulations at all times; monitor and record refrigerator temperatures and prepare for health inspections.
• Deliver personalised guest service, including awareness of allergies and dietary requirements.
• Keep the galley clean and sanitary, maintain proper use of equipment and report defects promptly.
• Support training, onboarding and teamwork, uphold company policies and assist with additional duties.

Required profile

• Valid STCW95 certification.
• Minimum 4 years' experience in a similar position at an international 5-star establishment.
• Good knowledge of international cuisine and knowledge of public health policies and procedures.
• Fluent English (verbal and written); English is the working and safety language on board Silversea vessels, and candidates must be able to give and receive instructions and communicate with guests and crew.
• Physically and medically fit, with moral integrity.

Required skills

• Able to read, interpret and demonstrate culinary fundamentals.
• Strong knife skills.