Sous Chef Pastry

Silversea; Dubai; On-site; AED 18,000 - 28,000; Full time

Job summary

Silversea in Dubai seeks an experienced Pastry Chef to lead and supervise all pastry and bakery operations aboard the vessel, delivering high quality pastries, desserts and bakery items for all meals and events. You will manage menus, recipe development, inventory, and guest dietary requests while maintaining top hospitality standards.

The role emphasizes staff leadership, mentorship and rigorous adherence to Public Health practices, ensuring guest satisfaction through exemplary pastry

Qualifications

• Valid STCW95 certification.
• Experience in an International 5-star establishment.
• Ability to maintain high standards of quality and presentation.
• Knowledge of Public Health policies and procedures.
• Excellent English communication skills.

Responsibilities

• Supervise pastry and bakery operations to ensure quality, consistency, presentation and productivity.
• Manage preparation and production of pastries, desserts, bakery items for all meals and events.
• Assist with menu planning, recipe development and maintenance of recipe manuals.
• Coordinate guest dietary requests and ensure exceptional service.
• Organize daily pastry operations, staff scheduling and briefings.
• Monitor adherence to recipes, quantities, methods and presentation.
• Conduct quality control via inspections, tastings and mise en place monitoring.
• Oversee pastry displays, showpieces and demonstrations.
• Coordinate with Restaurant Managers and other departments for seamless service.
• Control requisitions, inventory, forecasting and cost management to minimize waste.
• Ensure proper storage, handling, transportation and hygiene per policies.
• Lead sanitation and Public Health compliance programs and inspections readiness.
• Maintain facilities and equipment and manage maintenance requests.
• Train, mentor and evaluate pastry team members and onboarding.

Skills

Attention to detail

Leadership

Teamwork

Communication

Food safety

Education

STCW95 certification

4+ years in international 5-star establishment

Job description

1. Responsible for delivering high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Reporting Structure

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

2. Subordinates – Confectioner and Assistant Pastry Chefs.

Key Responsibilities:

• Supervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew.
• Manage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events.
• Assist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle.
• Coordinate and fulfill guest special requests, dietary requirements, allergies, intolerances, and ingredient restrictions while maintaining exceptional service standards.
• Organize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule.
• Monitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements.
• Conduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets.
• Prepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support cooking demonstrations, guest chef programs, and pastry demonstrations.
• Coordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery.
• Manage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency.
• Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards.
• Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections.
• Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests.
• Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training.
• Communicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team.
• Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard.
• Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences.
• Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns.
• Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements.
• Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations.

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Minimum of 4 years' experience in a similar position at an International 5-star establishment.
• Good knowledge of international cuisine.
• Must display the ability to pay close attention to detail and desire to take pride in one’s work.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.

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.