Sous Chef Pastry
Pubblicato il 08-09-2026 - Silversea in Caserta
1. 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.
1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.
2. Subordinates – Confectioner and Assistant Pastry Chefs.
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.
- E