Head Baker

Silversea; Jakarta Pusat; On-site; IDR 1,429,082,000 - 1,964,987,000; Full time

Job summary

Silversea Cruises is seeking a Head Baker to lead onboard bakery operations, crafting artisan breads and viennoiserie for luxury venues. You will drive culinary innovation while upholding the brand’s standards for outstanding, memorable dining at sea.

The role requires STCW95, extensive bakery leadership experience on cruise ships or in high-end hospitality, and the ability to train a professional team in a fast-paced luxury environment.

Qualifications

• Valid STCW95 certification.
• Experience as Head Baker or Senior Baker in luxury hospitality.
• Advanced knowledge of artisanal bread baking and laminated doughs.
• Cruise ship or international hospitality experience.
• Physically and medically fit.

Responsibilities

• Lead daily bread and bakery production across all onboard venues.
• Create sourdough, laminated pastries, gluten-free items and regional specialties.
• Collaborate with Executive Chef, Pastry Chef and Fleet Corporate Pastry Chef.
• Maintain exceptional quality, presentation, and consistency.
• Ensure USPH, HACCP and hygiene standards.
• Monitor inventory, control portions and reduce waste.
• Train, supervise and mentor bakery staff.
• Engage guests during culinary events and demonstrations.

Skills

Artisanal bread baking

Leadership

Quality control

Sanitation & safety

Guest interaction

Cost management

Cruise hospitality knowledge

Education

Culinary degree

Tools

Fidelio

MXP

Microsoft Office

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.
• Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning.
• Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth.
• Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience.

Qualifications:

• Valid STCW95 certification.
• Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line.
• Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives.
• Culinary degree or equivalent certification preferred.
• Cruise ship or international hospitality experience is highly advantageous.
• Appropriate certification as required by regulations.
• Physically and medically fit.
• Moral integrity is required.

Knowledge and Skills:

• In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures.
• Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control.
• Strong leadership and organizational skills in a high-volume, fine-dining production environment.
• Willing to travel extensively and be willing to spend extended periods at sea.

Language requirements:

• Fluent English (verbal and written) is mandatory.
• Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus.

Computer knowledge:

Good working knowledge of Microsoft applications, Fidelio and MXP.