20 set - Padova
Silversea
Position Summary
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The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction.
Reporting Structure
Reports to: Executive Chef and Executive Sous Chef
Direct Reports: Confectioner and Assistant Pastry Chefs
Key Responsibilities:
Culinary Execution & Operations
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- Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations.
- Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations.
- Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills.
- Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements.
- Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste.
Leadership & Team Management
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- Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus.
- Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations.
- Enforce company uniform, grooming, and professional conduct standards within the team.
Public Health, Safety & Compliance
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- Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices.
- Log daily refrigerator and freezer temperatures in assigned areas according to company p
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