Position Summary The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation.

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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
* 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
* 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
* 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 procedures.
* Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately.
* Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage.

Guest Relations & Communication
* Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints.
* Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments.

Qualifications & Requirements
* Certification: Valid STCW95 certification.
* Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment.
* Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends.
* Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging. xcskxlj
* Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the companys code of conduct.

📌 Pastry Chef (Granadilla)
🏢 Silversea.
📍 Granadilla