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.

Additional Responsibilities

• Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests.
• Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training.
• Communicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team.
• Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard.
• Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences.
• Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns.
• Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements.
• Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations.

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.
• Ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.