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.

Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.
Subordinates – Confectioner and Assistant Pastry Chefs.

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.
# 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.
# Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards.
# Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections.
# Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests.
# Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training.
# Communicate performance expectations, maintain accurate training records, and foster continuous career development within the pastry team.
# Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences.
# Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns.
# Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements.
# Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations.

Education/Experience/Qualifications:
Minimum of 4 years' experience in a similar position at an International 5-star establishment.
Knowledge and experience of Public Health policies and procedures.
Language requirements:
~ Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels.

📌 Subjefe / a de Cocina (India)
🏢 Silversea
📍 India