2nd Cook (Supervisory Level)

About the role

This supervisory-level 2nd Cook position delivers high-quality, efficient and individually tailored food preparation in line with company policies and public health standards, aiming for total guest satisfaction. The cook 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 minimize waste.
• Set up and organize workstations according to company standards and schedules.
• Follow strict public health and food safety regulations at all times.
• Monitor and record refrigerator temperatures and ensure readiness for health inspections.
• Deliver personalized guest service, including awareness of guest allergies and dietary requirements.
• Maintain cleanliness, sanitation and proper use of galley equipment, reporting defects promptly.
• Support training, onboarding and teamwork while upholding company policies, service excellence, cost awareness and grooming standards.

Required profile

• Valid STCW95 certification.
• Minimum of 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.
• Ability to read, interpret and demonstrate culinary fundamentals; physically and medically fit; moral integrity required.
• Fluent English (verbal and written), as English is the working and safety language on Silversea vessels, including giving and receiving instructions and engaging with guests and crew.