Sous Chef Pastry

Position Summary

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.

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.