Pastry Chef

Silversea; Dubai; On-site; AED 150,000 - 210,000; Full time

Job summary

Silversea seeks a Pastry Chef to lead shipboard pastry and bakery production aboard our luxury cruise. You will work under Public Health standards, report to the Executive Chef and Executive Sous Chef, and supervise a confectioner and assistant pastry chefs.

Responsibilities include overseeing breakfast through dinner pastries, showpieces for buffets, accommodating dietary needs, maintaining recipe manuals, inventory control, and ensuring guest satisfaction while complying with safety and

Qualifications

• STCW95 certification and shipboard safety knowledge.
• Minimum 4 years in pastry leadership in luxury hospitality.
• Strong knowledge of international cuisine and pastry/baking techniques.
• Detail-oriented with keen sense of presentation and quality.
• Awareness of Public Health policies, sanitation, and temperature logging.

Responsibilities

• Oversee pastry and bakery production for all service periods aboard.
• Prepare high-quality showpieces for buffets and show plates.
• Accommodate dietary restrictions and guest requests with advanced baking skills.
• Assist with menu planning, maintain recipe manuals, and analyse production for quality.
• Manage inventory, requisitions, and waste to maximize efficiency.

Skills

STCW95 certification

4+ years pastry leadership

International 5-star hospitality

International cuisine knowledge

Advanced pastry & baking fundamentals

Attention to detail

Culinary trend awareness

Public Health policy experience

Sanitation & temperature logging

Job description

The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction.

Reporting Structure

Reports to: Executive Chef and Executive Sous Chef

Direct Reports: Confectioner and Assistant Pastry Chefs

Key Responsibilities:

Culinary Execution & Operations

• Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations.
• Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations.
• Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills.
• Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements.
• Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste.

Leadership & Team Management

• Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus.
• Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations.
• Enforce company uniform, grooming, and professional conduct standards within the team.

Public Health, Safety & Compliance

• Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices.
• Log daily refrigerator and freezer temperatures in assigned areas according to company procedures.
• Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately.
• Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage.

Guest Relations & Communication

• Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints.
• Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments.

Qualifications & Requirements

• Certification: Valid STCW95 certification.
• Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment.
• Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends.
• Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging.
• Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.