Head Baker

Silversea; Argentina; On-site; ARS 1,800,000 - 3,000,000; Full time

Job summary

The Silversea Cruises Head Baker is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering luxury-level baked goods across venues.

You will lead artisanal production, innovate with regional specialties, and ensure strict adherence to USPH/HACCP standards while collaborating with the Executive Chef and Pastry Chef to maintain extraordinary guest dining at sea.

Qualifications

• Senior culinary leadership experience in bakery operations.

Responsibilities

• Oversee daily production of breads and pastries across onboard venues.
• Create high-quality artisan breads, viennoiserie, and specialty dietary items.

Skills

Bakery Leadership

Artisan Baking

Quality Assurance

Hygiene & Safety

Team Collaboration

Job description

The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea.

Reporting Structure

Reporting to Pastry Chef and Executive Chef

Essential Duties and Responsibilities:

• Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events.
• Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten‑free items, and regionally inspired specialties aligned with luxury standards.
• Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings.
• Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products.
• Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient.