Sous Chef Pastry
Pubblicato il 16-10-2026 - Silversea in Piacenza
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