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 recent employees and conducting technical, service, sanitation, and Public Health training. # Communicate performance expectations, maintain accurate training records, and foster continuous professional 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.

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