Executive Pastry Chef

Silversea; France; Sur place; EUR 78 802 - 113 825; Plein temps

Résumé du poste

Silversea is seeking an Executive Pastry Chef to lead all pastry and bakery operations aboard. You will drive high-quality production, ensure compliance with Public Health standards, and manage a high-performing team across all service periods, events, and crew meals.

The role requires extensive experience in luxury hospitality or cruise lines, STCW, and USPH or HACCP certifications, with fluency in English and strong leadership.

Qualifications

• STCW certification required.
• USPH or HACCP certification required.
• Minimum five years as a Pastry Chef or Executive Pastry Chef in a luxury/hospitality cruise environment or cruise line of comparable standard.
• Advanced knowledge of international pastry and bakery production.
• Fluent English, verbal and written.
• Physically and medically fit.
• Ability to read, interpret, and apply advanced culinary documentation.

Responsabilités

• Provide overall leadership and management of all pastry and bakery operations onboard.
• Ensure consistent delivery of high-quality, visually appealing, and technically accurate products.
• Oversee production across all services (breakfast, lunch, tea, dinner, events, crew meals).
• Supervise, train, and develop pastry and bakery team members to maintain high performance.
• Plan and execute menus, special events, guest orders, and dietary requirements.
• Maintain strict compliance with Public Health, hygiene, and food safety standards.
• Control costs through inventory management, portion control, and waste reduction.
• Monitor guest and crew satisfaction and take corrective action when necessary.
• Manage requisitions, stock levels, and operational planning to ensure efficiency.
• Ensure proper storage, labeling, and handling of all food products.
• Support culinary innovation, menu development, and industry trend awareness.
• Maintain equipment, cleanliness, and readiness for inspections.
• Enforce company policies, service standards, and professional conduct.
• Communicate effectively with senior management and other departments.
• Drive operational excellence, team engagement, and continuous improvement.

Connaissances

Leadership

Pastry production

Public Health compliance

Menu planning

Team development

Operational management

Cost control

Communication

Outils

Microsoft Office

Company software

Description du poste

Silversea’s culinary and service standards are built on refinement, consistency, and genuine hospitality.

The Executive Pastry Chef contributes directly to the guest experience by delivering pastry and bakery offerings that are curated, precise, and memorable, while leading a high-performing team culture grounded in professionalism, trust, and pride in craftsmanship. This position is expected to drive operational excellence across all pastry and bakery touchpoints, uphold Public Health standards without exception, and ensure that every guest interaction reflects the Company’s service principles: personalized, attentive, and sincere.

Responsible for the overall leadership, quality execution, financial accountability, and operational management of all pastry and bakery production onboard. Ensures the delivery of high-quality, efficient, consistent, and technically excellent pastry and bakery products in accordance with standard recipes, techniques, company policies, and all Public Health regulations. The objective is to achieve total guest satisfaction, meet all performance metrics, and support the Company’s culinary and service standards.

Duties and Responsibilities:

• Provides overall leadership and management of all pastry and bakery operations onboard
• Ensures consistent delivery of high-quality, visually appealing, and technically accurate products
• Oversees production across all services (breakfast, lunch, tea, dinner, events, and crew meals)
• Supervises, trains, and develops pastry and bakery team members to maintain high performance
• Plans and executes menus, special events, guest orders, and dietary requirements
• Maintains strict compliance with Public Health, hygiene, and food safety standards
• Controls costs through effective inventory management, portion control, and waste reduction
• Monitors guest and crew satisfaction, taking corrective action when necessary
• Manages requisitions, stock levels, and operational planning to ensure efficiency
• Ensures proper storage, labeling, and handling of all food products
• Supports culinary innovation, menu development, and industry trend awareness
• Maintains equipment, cleanliness, and readiness for inspections
• Enforces company policies, service standards, and professional conduct
• Communicates effectively with senior management and other departments
• Drives operational excellence, team engagement, and continuous improvement

Qualifications:

• Valid STCW certification.
• Valid USPH or HACCP certification.
• Minimum five (5) years of experience as a Pastry Chef or Executive Pastry Chef within a luxury/5‑star hospitality environment or a cruise line of comparable standard.
• Advanced knowledge of international pastry and bakery production.
• Strong attention to detail and commitment to excellence.
• Proven knowledge and experience with Public Health policies and procedures.
• Ability to read, interpret, and apply advanced culinary documentation.
• Physically and medically fit.

Language requirements:

• Excellent fluent English, verbal and written, with the ability to give and receive instructions and effectively engage with guests and crew.

Computer knowledge:

• Proficiency in Microsoft Outlook, Word, Excel, and PowerPoint.
• Sufficient knowledge to operate Company software in compliance with global information‑security policies.