Chef de Cuisine SALT

About the Role
Silversea is seeking a Chef de Cuisine SALT to deliver high-quality culinary experiences. This contract position, based in Saudi Arabia, involves overseeing food preparation, ensuring operational excellence, and maintaining compliance with company and public health standards. The role requires 5-10 years of experience in a relevant culinary capacity. Role Context and Reporting
The Chef de Cuisine SALT works closely with the Executive Chef and Executive Sous Chef to execute ***** Restaurant and ***** Lab programs. This includes managing menu rollouts, culinary innovations, and local market experiences to consistently deliver Silversea’s culinary standards and enhance guest satisfaction. The position directly supervises Sous Chefs, Chef de Parties, and Cooks. Key Responsibilities

Lead and oversee all culinary operations for the ***** Restaurant and ***** Lab, ensuring high food quality and guest satisfaction.
Manage menu execution, food preparation, culinary presentations, cooking demonstrations, and special dining events.
Collaborate with the Executive Chef on menu planning, food costing, inventory control, and product management.
Supervise, train, coach, and develop kitchen team members to maintain culinary and service standards.
Ensure compliance with company recipes, food presentation standards, and consistency across all dishes.
Monitor food ordering, storage, stock levels, and waste management to optimize costs and minimize spoilage.
Maintain strict adherence to Public Health, food safety, sanitation, and pest control regulations.
Coordinate special dietary requirements, allergies, and guest requests to deliver personalized dining experiences.
Foster collaboration with restaurant, hotel, and onboard departments to ensure seamless operations and guest service.
Drive team performance, operational efficiency, budget control, and continuous improvement while maintaining a positive work environment.
Experience and Qualifications

A minimum of 5-10 years of experience in a culinary leadership role.
Demonstrated ability to manage and oversee comprehensive culinary operations.
Proven track record in menu execution, food preparation, and culinary presentations.
Experience in staff supervision, training, and development.
Strong understanding of food costing, inventory control, and waste management.
In-depth knowledge of public health, food safety, sanitation, and pest control regulations.
Reporting Structure

Reports directly to the Executive Chef and Executive Sous Chef.
Manages a team including Sous Chefs, Chef de Parties, and Cooks.
Application Process
Interested candidates are encouraged to apply for this contract position. Salary details will be discussed during the interview process.