Head Baker

Silversea; Philippines; On-site; PHP 3,757,000 - 6,262,000; Full time

Job summary

Silversea Cruises is seeking a Head Baker to lead onboard bakery operations, delivering luxury-level breads, viennoiserie, and dietary specialties. You will work with a top-tier culinary team to ensure excellent production, innovation, and adherence to international standards.

You will lead daily production, mentor staff, and engage guests during culinary events, contributing to memorable dining at sea while maintaining strict hygienic and safety practices.

Qualifications

• STCW95 certification is required.
• Proven experience as Head Baker or Senior Baker in luxury dining or cruise line.
• Advanced knowledge of artisanal bread, laminated doughs, and dietary alternatives.

Responsibilities

• Oversee daily preparation of breads, pastries, and bakery items across venues.
• Create high-quality artisan breads and specialty products.
• Collaborate with Executive Chef and Pastry Chef to develop bakery offerings.
• Maintain consistency, presentation, and quality across all bakery items.
• Ensure compliance with USPH, HACCP, and hygiene standards.
• Monitor stock, control portions, and minimize waste.
• Train and mentor bakery staff for high standards and growth.
• Engage guests during events to enhance their dining experience.

Skills

Leadership

Bakery production

Sanitation & compliance

Quality control

Guest interaction

Fluent English

Education

STCW95 certification

Culinary degree preferred

Tools

Fidelio

MXP

Microsoft applications

Job description

The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea.

Reporting Structure

Reporting to Pastry Chef and Executive Chef

Essential Duties and Responsibilities:

• Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events.
• Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards.
• Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings.
• Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products.
• Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient.
• Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning.
• Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth.
• Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience.

Qualifications:

• Valid STCW95 certification.
• Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line.
• Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives.
• Culinary degree or equivalent certification preferred.
• Cruise ship or international hospitality experience is highly advantageous.
• Appropriate certification as required by regulations.
• Physically and medically fit.
• Moral integrity is required.

Knowledge and Skills:

• In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures.
• Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control.
• Strong leadership and organizational skills in a high-volume, fine-dining production environment.
• Willing to travel extensively and be willing to spend extended periods at sea.

Language requirements:

• Fluent English (verbal and written) is mandatory.
• Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus.

Computer knowledge:

Good working knowledge of Microsoft applications, Fidelio and MXP.