Onboard Pastry Sous Chef – Lead & Delight Guests

Silversea; Puglia; In loco; EUR 55.000 - 75.000; Tempo pieno

Descrizione del lavoro

Silversea seeks a pastry leader to deliver high-quality, efficient and technically excellent pastry production aboard our luxury vessels, upholding Public Health standards and guest satisfaction.

The role reports to the Executive Chef and Pastry leadership; you will supervise the pastry team, oversee menus, quality control, training and ensure compliance with company policies while coordinating with hotel operations.

Competenze

• STCW95 certification is required.
• Minimum of 4 years in a similar luxury establishment role.
• Good knowledge of international cuisine.
• Ability to read, interpret and execute culinary techniques.
• Attention to detail and pride in workmanship.
• Knowledge and experience of Public Health policies.

Mansioni

• Supervise all pastry and bakery operations, ensuring high standards of product quality, consistency, presentation, and productivity.
• Manage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events.
• Assist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle.
• Coordinate and fulfill guest special requests, dietary requirements, allergies, intolerances, and ingredient restrictions while maintaining exceptional service standards.
• Lead sanitation and Public Health compliance programs and inspections across pastry outlets.

Conoscenze

Attention to detail

Public Health knowledge

Culinary fundamentals

Team leadership

Formazione

STCW95 certification

Strumenti

Descrizione del lavoro

Silversea seeks a pastry leader to deliver high-quality, efficient and technically excellent pastry production aboard our luxury vessels, upholding Public Health standards and guest satisfaction.

The role reports to the Executive Chef and Pastry leadership; you will supervise the pastry team, oversee menus, quality control, training and ensure compliance with company policies while coordinating with hotel operations.