Pastry Chef

Silversea; Finland; On-site; EUR 60,000 - 90,000; Full time

Job summary

Silversea is seeking an experienced pastry leader to oversee shipboard pastry and bakery production for breakfast, lunch, dinner, and special functions across international itineraries. You will supervise, train, and mentor the pastry team, maintain strict sanitation and temperature logging, and coordinate showpieces and guest demonstrations with the Executive Chef.

STCW95 certification and 4+ years in a similar role at international five-star establishments are required; strong awareness of

Qualifications

• Minimum 4 years in a pastry leadership role in international five-star settings.
• Strong knowledge of international cuisine and pastry fundamentals.
• Experience with sanitation, temperature logging, and health regulations.

Responsibilities

• Oversee pastry and bakery production for all meals and events on board.
• Prepare showpieces for buffets and coordinate pastry demonstrations.
• Accommodate dietary requirements and ingredient limitations with advanced baking skills.
• Assist with menu planning and maintain recipe manuals and quality controls.
• Log temperatures, manage inventory, and minimize waste.

Skills

Pastry leadership

Advanced pastry

Attention to detail

Culinary trends

Public Health policies

Job description

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.