Senior Pastry Chef - Onboard Luxury 5-Star Dining

Silversea; Riyadh; On-site; SAR 167,000 - 279,000; Full time

Job summary

Silversea seeks an experienced Pastry Chef to lead pastry operations aboard our ultraluxury vessels. You will supervise Confectioners and Assistant Pastry Chefs, ensure top quality desserts, and support menu development under the Pastry Chef and Executive Chef.

You will coordinate with Restaurant Managers and other departments to deliver exceptional guest experiences, maintain sanitation and health standards, and train pastry staff for continuous improvement on board.

Qualifications

• Valid STCW95 certification.
• Minimum of 4 years' experience in a similar position at an International 5-star establishment.
• Good knowledge of international cuisine.
• Ability to pay close attention to detail and 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.

Responsibilities

• Supervise pastry and bakery operations to ensure high standards of quality and presentation.
• Manage preparation and production of pastries, desserts, and bakery items for all meals and events.
• Assist with menu planning, recipe development, and maintenance of recipe manuals.
• Coordinate guest dietary requirements and restrictions while maintaining service standards.
• Organize daily pastry operations, including staff scheduling and station assignments.

Skills

Attention to detail

Public Health knowledge

Culinary fundamentals

Team leadership

Education

STCW95 certification

Job description

Silversea seeks an experienced Pastry Chef to lead pastry operations aboard our ultraluxury vessels. You will supervise Confectioners and Assistant Pastry Chefs, ensure top quality desserts, and support menu development under the Pastry Chef and Executive Chef.

You will coordinate with Restaurant Managers and other departments to deliver exceptional guest experiences, maintain sanitation and health standards, and train pastry staff for continuous improvement on board.