Chef Patissier

Silversea; Barcelona; Presencial; EUR 70.000 - 96.000; Jornada completa

Descripción de la vacante

Silversea is seeking a Pastry Chef to lead the shipboard pastry and bakery program with strict public health standards and cost-conscious production, ensuring guest satisfaction across all meals and events.

The role requires at least 4 years in a senior pastry position in international 5-star hospitality, STCW95 certification, and mastery of showpieces, dietary accommodation, and sanitation procedures consistent with cruise line policies.

Formación

• Minimum 4 years in a pastry leadership role within international 5-star hospitality.
• Exceptional knowledge of international pastry and bakery fundamentals.
• Strong attention to detail and awareness of current culinary trends.
• Experience with public health policies, sanitation procedures, and temperature logging.

Responsabilidades

• Manage and oversee pastry and bakery production for all meal periods and special events on board.
• Prepare high-quality showpieces for buffets and showplates, coordinate pastry demonstrations.
• Accommodate special guest orders, dietary requirements, and ingredient limitations with advanced baking skills.
• Assist with menu planning, maintain standard recipe manuals, and analyze production for quality improvements.
• Monitor inventory, requisitions, and reduce breakage and waste; control overtime per regulations.
• Train and supervise pastry team members to develop skills and hospitality focus.
• Ensure readiness for health inspections by enforcing sanitation standards and documenting temperatures.
• Report operational matters to executive chefs and improve service quality.

Conocimientos

International cuisine

Advanced pastry & baking

Attention to detail

Culinary trends awareness

Public Health & sanitation

Educación

STCW95 certification

Descripción del empleo

Position Summary

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

• 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.
• 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.
• 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.
• 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.