Sous Chef Pastry

Silversea; Cagliari; In loco; EUR 52.000 - 80.000; Tempo pieno

Descrizione del lavoro

Silversea is seeking an experienced Pastry Chef to lead high-quality pastry operations aboard our luxury vessels. You will supervise the pastry team, plan menus, and ensure adherence to Public Health standards while delivering exceptional guest experiences.

The role requires STCW95, 4+ years in a 5-star setting, and fluent English. You will work closely with the Executive team across departments to ensure seamless service and pastry excellence.

Competenze

• STCW95 certification is required.
• 4+ years' experience in a similar role at an international 5-star establishment.
• Excellent command of English; working language on board.
• Knowledge of Public Health policies and procedures.
• Ability to plan, supervise pastry operations and training.

Mansioni

• Supervise all pastry and bakery operations to uphold quality and productivity.
• Manage preparation and production of pastries, desserts, and bakery items for all meals and events.
• Assist Pastry Chef with menu planning, recipe development, and manuals.
• Coordinate guest dietary requirements and allergies while maintaining service standards.
• Organize daily pastry operations: staff scheduling, station assignments, and briefings.
• Monitor adherence to recipes, quantities, methods, taste, and presentation.
• Lead sanitation, food safety, and Public Health compliance programs.
• Train and mentor pastry team, including onboarding and hygiene training.
• Ensure readiness for inspections and proper equipment maintenance.
• Communicate with Restaurant Managers and other departments to ensure service delivery.

Conoscenze

Fluent English

International cuisine knowledge

Attention to detail

Culinary fundamentals

Public Health policies knowledge

Physical fitness

Formazione

STCW95 certification

4+ years experience

Descrizione del lavoro

Position Summary

1. Responsible for delivering high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Reporting Structure

1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.

2. Subordinates – Confectioner and Assistant Pastry Chefs.

Key Responsibilities:

• Supervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew.
• 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.
• Organize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule.
• Monitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements.
• Conduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets.
• Prepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support cooking demonstrations, guest chef programs, and pastry demonstrations.
• Coordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery.
• Manage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency.
• Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards.
• Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections.
• Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests.
• Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training.
• Communicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team.
• Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard.
• Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences.
• Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns.
• Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements.
• Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations.

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Minimum of 4 years' experience in a similar position at an International 5-star establishment.
• Good knowledge of international cuisine.
• Must display the ability to pay close attention to detail and desire to take pride in one’s work.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.

Language requirements:

• Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.