2nd Cook - Cruise Ship

About the role

The 2nd Cook 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 assigned 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 personalised 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, and uphold company policies, service excellence, cost awareness and operational procedures.

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.
• 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.