Fleet Pastry and Bakery Chef

Category : Culinary
Region : International
Country/Locale : Cruise Ship

Silversea Cruise Line is the World's Best Small Luxury Cruise Line, and is looking for a Fleet Pastry and Bakery Manager to join its award winning team.The Fleet Pastry and Bakery Chef oversees the preparation of desserts and the baking of breads on the entire fleet of Silversea vessels. He/she needs to have a great culinary eye for desserts; in this position and is expected to develop and craft delicious desserts that look divine for our guests.

The position reports directly to the Director of Food and Beverage Operation, based in the Monaco office.

As this role oversees part of the cruise ship operation, it is a role mainly based at sea, moving from vessel to vessel.

The day to day duties of the role include:

• Implementation of new menus and Galley related standards as directed by the Culinary Director and Director, F&B Operations.
• Development of new food concepts for the Fleet in collaboration with the Culinary Director.
• Development of dessert recipes; menu cycles and data entry in the corporate database.
• Knowledge / ability to create show pieces, sugar work, pastillage and celebration cakes.
• Financial understanding to work within a given budget.
• Management of the pastry and bakery standard item list of ingredients on board the different vessels and supervises the inventories of ingredients necessary to produce the corporate assigned menu cycles.
• Communicate product needs to the company's Procurement department and communicate the agreed upon programs to the Director, F &B Operations, Culinary Director, Fleet Corporate Chefs and the respective on board management.
• Development, training and supervision of the pastry team and Executive Chefs in all pastry and bakery related matters.
• Provide fleet wide the galley teams with Silversea pastry standard training.
• Good communication skills, English language mandatory.
• Responsible in liaison with the Fleet Corporate Chefs and the on board Executive Chefs for the compliance with all Public Health related matters in the Galleys fleet-wide as well as the implementation of new rules and regulations as per Silversea Cruisesâ Public Health Consultants.
• Liaising with the on board Executive Chefs for maintaining standards fleet-wide as per F&B Manual and Assess the product quality standards on board the vessels and resolve any issues together with the on board Executive Chef.
• Produce and communicate a ship visit report to the Director, F&B Operations, Culinary Director and the Fleet Corporate Chefs.
• Responsible in liaison with the manning agency and the Fleet Corporate Chefs for the fleet-wide galley rotation schedules for the following positions: Pastry Chef, Asst. Pastry Chef, Confectioner and Baker

The ideal candidate will have:

• Background in European Cuisine.
• He/she should hold a bachelor's degree from a certified culinary institute in pastry arts, including bakery and bread production.
• He/she should hold at least 8 years' experience in a 5 star pastry environment with a minimum a 4 years as Pastry sous chef reporting to the Executive pastry chef.
• He/she has in depth knowledge of Public health standard and procedures, including worldwide allergen laws.

Essential qualifications and skills:

• Documented education in the Culinary Art Thorough experience in working in and managing 5 star galley operations on land and/or at sea
• Excellent knowledge of Public Health and Food Safety standards (certified USPH training and HACCP knowledge)
• Excellent interpersonal skills and the ability to work with both employees and client.
• Fluent spoken and written English
• Motivated and goal oriented
• Positive attitude, personable and team player
• Proven ability to achieve results and work well under pressure
• Strong PC Skills and user knowledge of Microsoft Office