Executive Pastry Chef

About the role

Silversea is seeking an Executive Pastry Chef to lead its onboard pastry and bakery operations. The role combines culinary excellence with team leadership to deliver memorable, high‑quality desserts and baked goods for guests and crew across all service periods.

Key responsibilities

• Provide overall leadership and management of all pastry and bakery operations onboard.
• Ensure consistent delivery of visually appealing, technically accurate products for breakfast, lunch, tea, dinner, events, and crew meals.
• Supervise, train, and develop pastry team members to maintain high performance.
• Plan and execute menus, special events, guest orders, and dietary requirements.
• Maintain strict compliance with public health, hygiene, and food safety standards.
• Control costs through inventory management, portion control, and waste reduction.
• Monitor guest and crew satisfaction and take corrective action when needed.
• Manage requisitions, stock levels, and operational planning for efficiency.
• Support culinary innovation, menu development, and stay aware of industry trends.
• Maintain equipment, cleanliness, and readiness for inspections.

Required profile

• Valid STCW certification.
• Valid USPH or HACCP certification.
• Minimum five years of experience as a Pastry Chef or Executive Pastry Chef in a luxury/5‑star hospitality environment or comparable cruise line.
• Advanced knowledge of international pastry and bakery production.
• Strong attention to detail and commitment to excellence.
• Proven knowledge of public health policies and procedures.
• Ability to read, interpret, and apply advanced culinary documentation.
• Physically and medically fit.
• Fluent English, both verbal and written.

Required skills

• STCW certification
• USPH certification
• HACCP certification
• International pastry and bakery production techniques
• Food safety and public health compliance