Key Skills

Job Description

The Sous Chef – Japanese Cuisine oversees the specialized operations of the upscale Japanese fine dining restaurant found on Silversea’s ultra-luxury ships. Responsible for delivering high quality, efficient, individualized and technically excellent food preparation in his/her assigned outlet in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Key Responsibilities Outlet Culinary Execution: Oversee daily food preparation, precise knife work, and station execution specifically tailored to Japanese fine dining standards (sushi, sashimi, teppanyaki, and premium hot dishes). Menu & Quality Compliance: Ensure strict adherence to standardized recipes, high-end presentation, and precise portion controls for a discerning ultra-luxury clientele. Public Health & USPH Compliance: Maintain immaculate sanitation and hygiene standards, guaranteeing 100% readiness for strict USPH (United States Public Health) and international marine sanitation inspections, including meticulous temperature and log keeping. Key Requirements & Qualifications Professional Experience: Proven background as a Sous Chef specialized Japanese Cuisine Chef within 5-star international hotels, Michelin-starred establishments, or luxury cruise lines. Minimum of 7 years’ experience at an International 5-star establishment and at least 2 years of which as Sous Chef. Technical Expertise: Advanced knife skills and deep proficiency in Japanese culinary arts (sushi preparation, seafood handling, clean flavor profiles, and precise presentation). Certifications: Valid STCW95 (Standard of Training, Certification and Watchkeeping) basic safety training certificates and a seaman’s book. Medical Fitness: Must meet all physical and medical fitness standards required for sea service. Language & Soft Skills: Fluent, professional English communication skills (verbal and written) for safety coordination, crew collaboration, and upscale guest interaction. High moral integrity and a polished, professional presentation suited for ultra-luxury hospitality.

Core Responsibilities

Oversee daily culinary operations in the Japanese fine-dining outlet, including food preparation, station execution, and high-quality presentation of sushi, sashimi, teppanyaki, and other dishes. Ensure compliance with standardized recipes, portion controls, sanitation requirements, and USPH and international marine health standards.

Requirements

Requires at least seven years of experience in an international five-star establishment, including at least two years as a Sous Chef, with specialized Japanese cuisine expertise. Candidates must have valid STCW95 basic safety certificates and a seaman’s book, meet medical fitness standards for sea service, and demonstrate professional English communication, integrity, and polished presentation.