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Silversea

Sous Chef (Japanese Cuisine)

Canada

Contract

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Job details

Job type: Contract
Experience: Minimum of 7 years’ experience at an International 5-star establishment and at least 2 years of which as Sous Chef.
Posting language: English
Posted: Oct 22, 2026

Original 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.

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More about this job

Responsibilities

Oversee daily culinary operations for the Japanese fine dining outlet, including food preparation, knife work, and station execution across sushi, sashimi, teppanyaki, and hot dishes. Ensure compliance with recipes, presentation and portion standards, and maintain sanitation and inspection readiness in accordance with USPH and international marine health requirements.

Requirements

Requires at least seven years of experience at 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.

Skills

Japanese Cuisine
Sushi Preparation
Sashimi Preparation
Teppanyaki
Advanced Knife Skills
Seafood Handling
Food Preparation
Menu Compliance
Food Presentation
Portion Control
Sanitation and Hygiene
USPH Compliance
Temperature and Log Keeping
Safety Coordination
English Communication
Guest Satisfaction

Visa sponsorship

Not detected in the job text

Keywords

Japanese Fine Dining
Sushi
Sashimi
Teppanyaki
Premium Hot Dishes
Advanced Knife Skills
Seafood Handling
Standardized Recipes
Food Presentation
Portion Control
Food Preparation
Sanitation
Hygiene
USPH
Public Health Standards
Marine Sanitation Inspections
Temperature Logs
STCW95
Seaman’s Book
Sea Service
Five-Star Hospitality
Luxury Cruise Lines
Guest Satisfaction
Safety Coordination
English Communication

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