Pastry Chef

Silversea; Erode; On-site; INR 4,780,000 - 7,648,000; Full time

Job summary

Silversea Cruises seeks a Pastry Chef to lead the pastry and bakery program aboard a luxury ship. You will deliver high-quality pastries for all services, supervise the pastry team, and ensure strict hygiene and safety standards in line with international shipboard regulations.

You will develop showpieces for buffets, accommodate special guest requests, plan menus, and monitor inventory to minimize waste. The ideal candidate has STCW95 certification and at least four years in a pastry leadership

Qualifications

• Certification: STCW95 certification.
• Experience: Minimum of 4 years 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.
• Public Health: Knowledge of sanitation policies, temperature logging and regulatory compliance.
• Fitness: Physically and medically fit for shipboard duty.

Responsibilities

• Manage and oversee pastry and bakery production for all shipboard meal services.
• Prepare showpieces for buffets and coordinate pastry demonstrations.
• Accommodate special guest orders and dietary requirements with advanced baking skills.
• Assist menu planning, maintain recipe manuals, and analyze production for quality improvements.
• Monitor inventory, requisitions, and reduce breakage and waste.
• Supervise and train pastry staff, manage overtime per regulations.
• Maintain sanitation practices and ensure readiness for inspections.

Skills

Pastry leadership

International cuisine

Sanitation procedures

Public health policies

Inventory management

Team supervision

Job description

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

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.