Pastry Chef

Silversea; Teramo; In loco; EUR 52.000 - 75.000; Tempo pieno

Descrizione del lavoro

Silversea is seeking an experienced Pastry Chef to lead the shipboard pastry and bakery operation in a luxury hotel at sea. You will oversee production for all meals, create showpieces for buffets, and coordinate pastry demonstrations while ensuring high quality and guest satisfaction.

The role requires at least 4 years in pastry leadership within international 5-star hospitality, STCW95 Certification, and strict health and safety adherence.

Competenze

• Must have STCW95 certification and shipboard safety knowledge.
• At least 4 years in a senior pastry leadership role in luxury hospitality.
• Deep knowledge of international pastry and baking techniques.
• Strong attention to sanitation, temperature logging, and health standards.
• Physically capable of demanding shipboard duties and shifts.

Mansioni

• Manage pastry and bakery production for all meals and functions on board.
• Prepare showpieces for buffets and special events, coordinate pastry demonstrations.
• Accommodate dietary restrictions and guest customization with advanced skills.
• Assist with menu planning and maintain standard recipe manuals and cycles.
• Monitor counts, requisitions, and inventory to minimize waste and breakage.
• Supervise and train pastry team; manage hours and overtime in compliance with regulations.
• Ensure sanitation readiness for inspections and maintain temperature logs.

Conoscenze

Pastry leadership

Showpiece production

Menu planning

Inventory management

Formazione

STCW95 certification

Descrizione del lavoro

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

Per candidarsi, è sufficiente leggere la seguente descrizione del lavoro e assicurarsi di allegare i documenti pertinenti.

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. xysqume
• Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.