Sous Chef Pastry
Pubblicato il 03-10-2026 - Silversea in Biella
Position Summary
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.
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Reporting Structure
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