Sous Chef Pastry

ph3Position Summary /h3 p1. 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. /p h3Reporting Structure /h3 p1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef. /p p2. Subordinates – Confectioner and Assistant Pastry Chefs. /p h3Key Responsibilities: /h3 ul liSupervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew. /li liManage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events. /li liAssist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle. /li liCoordinate and fulfill guest special requests, dietary requirements, allergies, intolerances, and ingredient restrictions while maintaining exceptional service standards. /li liOrganize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule. /li liMonitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements. /li liConduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets. /li liPrepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support cooking demonstrations, guest chef programs, and pastry demonstrations. /li liCoordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery. /li liManage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency. /li liEnsure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards. /li liLead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections. /li liMaintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests. /li liTrain, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training. /li liCommunicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team. /li liPromote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard. /li liMonitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences. /li liPrepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns. /li liEnforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements. /li liPerform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations. /li /ul h3Education/Experience/Qualifications: /h3 ul liValid STCW95 certification. /li liMinimum of 4 years' experience in a similar position at an International 5-star establishment. /li liGood knowledge of international cuisine. /li liMust display the ability to pay close attention to detail and desire to take pride in one’s work. /li liKnowledge and experience of Public Health policies and procedures. /li liAbility to read, interpret and demonstrate culinary fundamentals. /li liPhysically and medically fit. /li /ul h3Language requirements: /h3 ul liExcellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members. /li /ul /p #J-18808-Ljbffr