Confectioner

Silversea; Saudi Arabia; On-site; SAR 140,000 - 210,000; Full time

Job summary

Silversea is seeking a skilled Pastry Chef to deliver high-quality pastries, desserts, petit fours, and baked goods across all meal services onboard.

The candidate must have a minimum of 4 years in an international 5-star setting, hold STCW95 certification, and be fluent in English to communicate with guests and crew in a multicultural environment.

Qualifications

• STCW95 certification is required.
• Minimum 4 years in a similar role at an international 5-star property.
• Knowledge of international cuisine.
• Familiarity with public health policies and procedures.
• Ability to read and apply culinary fundamentals.
• Physically and medically fit.

Responsibilities

• Prepare and present high-quality pastries, desserts, petit fours, and baked goods for all meals.
• Collaborate with the pastry team to ensure consistent production and presentation standards.
• Supervise daily pastry operations and support or replace the Pastry Chef when required.
• Organize buffet displays, service stations, and special event dessert setups to company standards.
• Plan production schedules, manage requisitions, and coordinate special orders based on guest demand.
• Maintain food quality, proper storage, inventory control, and minimize waste through cost-conscious production.
• Ensure cleanliness, sanitation, and compliance with food safety and public health regulations at all times.
• Monitor equipment condition, conduct basic maintenance, and report operational issues promptly.
• Support training, onboarding, and development of pastry team members while fostering positive teamwork.
• Deliver exceptional guest service, accommodate dietary requirements, and follow all company policies, SOPs, grooming, and conduct standards.

Skills

Pastry preparation

Dessert presentation

Team supervision

Food safety

Education

STCW95 certification

4+ years in international 5-star establishment

Job description

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

Reporting Structure

• Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.
• Subordinates – Assistant Pastry Chefs.

Responsibilities

• Prepare and present high-quality pastries, desserts, petit fours, and baked goods for all meal services.
• Collaborate with the pastry team to ensure consistent production and presentation standards.
• Supervise daily pastry operations and support or replace the Pastry Chef when required.
• Organize buffet displays, service stations, and special event dessert setups to company standards.
• Plan production schedules, manage requisitions, and coordinate special orders based on guest demand.
• Maintain food quality, proper storage, inventory control, and minimize waste through cost-conscious production.
• Ensure cleanliness, sanitation, and compliance with food safety and public health regulations at all times.
• Monitor equipment condition, conduct basic maintenance, and report operational issues promptly.
• Support training, onboarding, and development of pastry team members while fostering positive teamwork.
• Deliver exceptional guest service, accommodate dietary requirements, and follow all company policies, SOPs, grooming, and conduct standards.

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.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.

Language Requirement:

• Fluent in spoken and written English, with the ability to communicate effectively with guests and crew and follow or provide clear instructions in a multicultural environment.