Baker

Silversea; Abu Dhabi; On-site; AED 60,000 - 90,000; Full time

Job summary

Silversea seeks an experienced bakery professional to lead high-quality bakery operations on our luxury vessels. You will bake breads, pastries and specialty items, ensuring guest satisfaction and strict health standards.

The role requires 4+ years in international 5-star hospitality, European baking techniques, STCW95 certification, and excellent English. You will train staff, manage stock, and maintain safety and sanitation across all shifts on board.

Qualifications

• Excellent fluent English required for safety and guest interaction.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit to meet demanding shipboard duties.
• Moral integrity and reliability essential for cruise operations.
• Experience in European baking techniques and high standards of quality.

Responsibilities

• Prepare and bake breads, pastries, and other baked goods according to recipes and production requirements.
• Manage ingredients and bakery supplies, ensuring stock levels including frozen products.
• Maintain product quality, taste, and presentation while minimizing waste and costs.
• Prepare specialty items and baked goods for guests with dietary restrictions.
• Support guest chef programs, events, and themed functions.
• Ensure proper storage, handling, temperature monitoring and inventory control.
• Maintain clean, organized workstation and equipment; report malfunctions.
• Adhere to food safety, sanitation and public health regulations; readiness for inspections.
• Assist with inventory counts and waste disposal procedures.
• Assist training and development of team members; maintain cross-department relations.
• Communicate operational issues promptly to supervisors.
• Attend required training; comply with SOPs, dress code and grooming standards.
• Deliver professional guest service with personalized hospitality.
• Perform other duties as required by Executive Chef or management.

Skills

English fluency

Culinary fundamentals

Physically fit

Moral integrity

Teamwork

Education

STCW95 certification

Job description

Position Summary

1. Responsible to deliver a high quality, efficient, individualized and technically excellent bakery operation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Reporting Structure

1. Reporting to the Executive Chef and Executive Sous Chef.

Key Responsibilities:

1. Prepare and bake breads, pastries, and other baked goods according to company recipes, quality standards, and production requirements.
2. Plan, requisition, collect, and manage ingredients and bakery supplies, ensuring sufficient stock levels, including frozen bread products.
3. Maintain consistency in product quality, taste, presentation, and appearance while minimizing waste and controlling food costs.
4. Prepare specialty items, buffet decorations, early riser trays, and baked products for guests with dietary restrictions, allergies, or ingredient limitations.
5. Support guest chef programs, cooking demonstrations, special events, and themed functions.
6. Ensure proper food storage, handling, transportation, temperature monitoring, and inventory control in compliance with company and public health standards.
7. Maintain a clean, organized, and fully operational workstation, ensuring all setups are completed on schedule.
8. Clean, maintain, and properly use bakery equipment; report malfunctions and practice preventive maintenance.
9. Adhere to all food safety, sanitation, and public health regulations, ensuring readiness for announced and unannounced inspections.
10. Assist with inventory counts, equipment accountability, and proper waste disposal procedures.
11. Support the training, induction, and development of new team members while maintaining positive working relationships across departments.
12. Communicate operational issues promptly to supervisors and respond proactively to challenges to ensure smooth bakery operations.
13. Attend required training programs and comply with company policies, Standard Operating Procedures (SOPs), code of conduct, uniform, and grooming standards.
14. Deliver excellent guest service through professionalism, personalized hospitality, and anticipation of guest needs.
15. Perform any other duties assigned by the Executive Chef, Executive Sous Chef, or management.

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Minimum of 4 years' experience in a similar position at an International 5-star establishment.
• Must be experienced in European baking techniques.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.
• Moral integrity is required.

Language requirements:

• Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

Physical Demands and Working Conditions:

• Required to stand, walk long distances, reaching and sitting. Repetitive motion of bending, going up and down stairs. Lifting or pushing of up to 50lbs. The position requires overtime work and irregular