Executive Pastry Chef
Pubblicato il 25-08-2026 - Silversea in Italia
pSilversea’s culinary and service standards are built on refinement, consistency, and genuine hospitality. /ppThe 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. /ppResponsible 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. /ppstrongDuties and Responsibilities: /strong /pulliProvides overall leadership and management of all pastry and bakery operations onboard /liliEnsures consistent delivery of high-quality, visually appealing, and technically accurate products /liliOversees production across all services (breakfast, lunch, tea, dinner, events, and crew meals) /liliSupervises, trains, and develops pastry and bakery team members to maintain high performance /liliPlans and executes menus, special events, guest orders, and dietary requirements /liliMaintains strict compliance with Public Health, hygiene,
and food safety standards /liliControls costs through effective inventory management, portion control, and waste reduction /liliMonitors guest and crew satisfaction, taking corrective action when necessary /liliManages requisitions, stock levels, and operational planning to ensure efficiency /liliEnsures proper storage, labeling, and handling of all food products /liliSupports culinary innovation, menu development, and industry trend awareness /liliMaintains equipment, cleanliness, and readiness for inspections /liliEnforces company policies, service standards, and professional conduct /liliCommunicates effectively with senior management and other departments /liliDrives operational excellence, team engagement, and continuous improvement /li /ulpstrongQualifications: /strong /pulliValid STCW certification. /liliValid USPH or HACCP certification. /liliMinimum 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. /liliAdvanced knowledge of international pastry and bakery production. /liliStrong attention to detail and commitment to excellence. /liliProven knowledge and experience with Public Health policies and procedures. /liliAbility to read, interpret, and apply advanced culinary documentation. /liliPhysically and medically fit. /li /ulpstronguLanguage requirements: /u /strong /pulliExcellent fluent English, verbal and written, with the ability to give and receive instructions and effectively engage with guests and crew. /li /ulpstronguComputer knowledge: /u /strong /pulliProficiency in Microsoft Outlook, Word, Excel, and PowerPoint. /liliSufficient knowledge to operate Company software in compliance with global information‑security policies. /li /ul #J-18808-Ljbffr