Pastry Chef

Silversea; New Delhi; On-site; INR 5,736,000 - 9,560,000; Full time

Job summary

Silversea is seeking a Pastry Chef to lead shipboard pastry and bakery operations, delivering high-quality production across all meals while complying with public health standards and company policies.

You will supervise a pastry team, create showpieces, accommodate dietary restrictions, participate in menu planning, manage inventory, and ensure guest satisfaction at sea. This role requires STCW95 and at least four years in an international 5-star setting, and fitness for shipboard duty.

Qualifications

• Certification: STCW95 is required.
• Minimum 4 years in a pastry leadership role in international 5-star settings.
• Expertise in international cuisine and advanced pastry techniques.
• Strong knowledge of public health policies, sanitation and temperature logging.
• Physically fit for shipboard duty and adherence to conduct codes.

Responsibilities

• Oversee pastry and bakery production across meals and crew mess.
• Create showpieces and coordinate pastry demonstrations.
• Fulfill special guest orders and dietary restrictions with baking skills.
• Assist menu planning; maintain recipe manuals; monitor quality.
• Forecast counts, prepare requisitions, and control waste.
• Supervise and train pastry team; develop skills.
• Manage hours and overtime per ILO/MLC rules.
• Enforce uniform, grooming and conduct standards.
• Ensure readiness for health inspections via strict sanitation.
• Log temperatures for fridge/freezers per procedures.
• Perform preventive maintenance and report malfunctions.
• Participate in safety drills and PPE usage.
• Monitor guest satisfaction and address service issues.
• Keep Exec Chef informed of operations and achievements.

Skills

STCW95 Certification

International 5-Star Hospitality

Pastry & Baking Skills

Sanitation & Food Safety

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.