Lead Pastry Supervisor – Menu, Quality & Training

Silversea; Torino; In loco; EUR 60.000 - 90.000; Tempo pieno

Descrizione del lavoro

Silversea aboard luxury vessels seeks a Pastry Chef with strong leadership to supervise pastry operations, produce desserts, and ensure high standards for guests and crew.

You will work under the Executive Chef and Pastry Chef to plan menus, develop recipes, manage inventory, ensure food safety and sanitation, and train staff with emphasis on dietary restrictions and world-class presentation.

Competenze

• Valid STCW95 certification.
• Minimum 4 years in a similar position at an International 5-star establishment.
• Good knowledge of international cuisine.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.

Mansioni

• Supervise pastry and bakery operations to ensure top quality and presentation.
• Plan menus, develop recipes, maintain recipe manuals and cycle adherence.
• Coordinate dietary requests, allergies and ingredient restrictions with service teams.
• Organize daily pastry operations, including staff scheduling and station assignments.
• Monitor production, portion control, waste, and adherence to recipes.
• Lead sanitation, food safety and health compliance programs for inspections.
• Train and mentor pastry team, onboarding new employees and ongoing training.
• Collaborate with Restaurant Managers and other departments to ensure seamless service.

Conoscenze

Attention to detail

Public Health knowledge

Culinary fundamentals

Formazione

STCW95 certification

4 years experience in international 5-star

Knowledge of international cuisine

Ability to read culinary fundamentals

Descrizione del lavoro

Silversea aboard luxury vessels seeks a Pastry Chef with strong leadership to supervise pastry operations, produce desserts, and ensure high standards for guests and crew.

You will work under the Executive Chef and Pastry Chef to plan menus, develop recipes, manage inventory, ensure food safety and sanitation, and train staff with emphasis on dietary restrictions and world-class presentation.