Responsible for delivering high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.

Reporting Structure

Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef. 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. 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. 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. 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. 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.

Language requirements: ~ Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels.

Subjefe / a de Cocina

Autista Ce cqc

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