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

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. Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately.

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.

Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment.

📌 Chef Patissier (m/w) per SOFORT (Santiago de Compostela)
🏢 Silversea.
📍 Santiago de Compostela