Pastry Chef

Silversea; Malappuram; On-site; INR 8,604,000 - 12,428,000; Full time

Job summary

Silversea seeks an experienced Pastry Chef to lead the onboard pastry and bakery program, delivering high-quality pastry for all meals and special functions. You will manage showpiece production, banquet desserts, and crew meals, ensuring cost-efficiency and guest satisfaction on a luxury cruise.

The role requires strong leadership, exceptional pastry skills, and a disciplined approach to sanitation, health inspections, and recipe standardization in a bustling shipboard environment.

Qualifications

• Certification: STCW95 with shipboard pastry oversight.
• Minimum 4 years in pastry leadership in a luxury, international setting.
• Strong knowledge of international cuisine and baking fundamentals.
• Excellent sanitation, safety, and temperature logging practices.
• Physically fit for demanding shipboard duties and shift patterns.

Responsibilities

• Oversee pastry and bakery production for all meals and events aboard.
• Prepare high-quality showpieces for buffets and plates; coordinate pastry demonstrations.
• Accommodate dietary restrictions and allergen considerations with advanced baking skills.
• Assist with menu planning; maintain standard recipes and cycle menus.
• Monitor sanitation, temperatures, inventory, and compliance with health regulations.
• Train and supervise pastry team; manage hours to control overtime per policy.
• Monitor guest satisfaction and liaise with Executive Chef on operations.

Skills

Pastry leadership

International cuisine knowledge

Attention to detail

Team supervision

Showpiece creation

Education

STCW95 certification

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.