Executive Pastry Chef

Silversea; Germany (OH); On-site; USD 90,000 - 140,000; Full time

Job summary

Silversea’s culinary and service standards are built on refinement, consistency, and genuine hospitality. The Executive Pastry Chef leads pastry and bakery production onboard, delivering precise and memorable offerings while guiding a high-performance team and upholding Public Health regulations.

The role aims for total guest satisfaction and operational excellence across all pastry touchpoints. Responsibilities include leadership of all pastry operations, menu planning, training, inventory

Qualifications

• Minimum five (5) years of experience as a Pastry Chef or Executive Pastry Chef in luxury hospitality or cruise lines.
• Strong leadership, training and team development capabilities.
• Advanced knowledge of international pastry production and food safety standards.
• Fluent English, excellent communication with guests and crew.

Responsibilities

• Lead all pastry and bakery operations onboard with financial accountability.
• Ensure high quality, visually appealing products and adherence to recipes.
• Oversee production across all service periods and events.
• Train and develop pastry team to maintain high performance.
• Ensure compliance with Public Health, hygiene and food safety standards.
• Drive cost controls, inventory management, and waste reduction.
• Engage with senior management to uphold service standards.

Skills

Leadership

Menu planning

Quality control

Guest experience

Cost controls

Public health

Education

STCW certification

USPH/HACCP certification

Tools

MS Outlook

MS Word

MS Excel

PowerPoint

Job description

Silversea’s culinary and service standards are built on refinement, consistency, and genuine hospitality.

The Executive Pastry Chef contributes directly to the guest experience by delivering pastry and bakery offerings that are curated, precise, and memorable, while leading a high-performing team culture grounded in professionalism, trust, and pride in craftsmanship. This position is expected to drive operational excellence across all pastry and bakery touchpoints, uphold Public Health standards without exception, and ensure that every guest interaction reflects the Company’s service principles: personalized, attentive, and sincere.

Responsible for the overall leadership, quality execution, financial accountability, and operational management of all pastry and bakery production onboard. Ensures the delivery of high-quality, efficient, consistent, and technically excellent pastry and bakery products in accordance with standard recipes, techniques, company policies, and all Public Health regulations. The objective is to achieve total guest satisfaction, meet all performance metrics, and support the Company’s culinary and service standards.

Duties and Responsibilities:

• Provides overall leadership and management of all pastry and bakery operations onboard
• Ensures consistent delivery of high-quality, visually appealing, and technically accurate products
• Oversees production across all services (breakfast, lunch, tea, dinner, events, and crew meals)
• Supervises, trains, and develops pastry and bakery team members to maintain high performance
• Plans and executes menus, special events, guest orders, and dietary requirements
• Maintains strict compliance with Public Health, hygiene, and food safety standards
• Controls costs through effective inventory management, portion control, and waste reduction
• Monitors guest and crew satisfaction, taking corrective action when necessary
• Manages requisitions, stock levels, and operational planning to ensure efficiency
• Ensures proper storage, labeling, and handling of all food products
• Supports culinary innovation, menu development, and industry trend awareness
• Maintains equipment, cleanliness, and readiness for inspections
• Enforces company policies, service standards, and professional conduct
• Communicates effectively with senior management and other departments
• Drives operational excellence, team engagement, and continuous improvement

Qualifications:

• Valid STCW certification.
• Valid USPH or HACCP certification.
• Minimum five (5) years of experience as a Pastry Chef or Executive Pastry Chef within a luxury/5‑star hospitality environment or a cruise line of comparable standard.
• Advanced knowledge of international pastry and bakery production.
• Strong attention to detail and commitment to excellence.
• Proven knowledge and experience with Public Health policies and procedures.
• Ability to read, interpret, and apply advanced culinary documentation.
• Physically and medically fit.

Language requirements:

• Excellent fluent English, verbal and written, with the ability to give and receive instructions and effectively engage with guests and crew.

Computer knowledge:

• Proficiency in Microsoft Outlook, Word, Excel, and PowerPoint.
• Sufficient knowledge to operate Company software in compliance with global information‑security policies.