Confectioner - Silversea Cruises

Position Summary
1. Responsible to deliver high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.
Reporting Structure
1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.
2. Subordinates – Assistant Pastry Chefs.

Responsibilities
1. Provides a courteous, professional and personalized pastry preparation for breakfast, lunch, tea time and dinner in collaboration with the pastry team for guests and crew.
2. Prepares all petit fours together with the assistant pastry chef and pastry team.
3. Supervises the pastry service during meals and deputizing of the pastry chef.
4. Responsible to check all set ups for various buffets and service stations.
5. Responsible to prepare the show plates.
6. Responsible to check and prepare special orders and special functions.
7. Prepares requisitions for assigned station for all food items on the menu anticipating food counts.
8. Collects and cross checks requisition items.
9. Ensures that all set-ups are completed on schedule.
10. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
11. Practices economical food production and minimization of food waste.
12. Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
13. Remembers guest food allergies and/or intolerances.
14. Assists with regular inventories of the galley department equipment.
15. Properly cleans and maintains area and equipment according to Public Health standards.
16. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
17. Executes strict Public Health practices in all aspects of the position.
18. Ensures that the logging of all fridge temperatures in assigned areas are in accordance with Company procedures and Public Health standards.
19. Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
20. Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
21. Displays cost and quality awareness.
22. Assists managers and supervisors with the training and induction of new personnel.
23. Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor.
24. Attends all training sessions with the aim to further improve his/her level of performance.
25. Adherence to the Company’s code of conduct at all times.
26. Practices preventative maintenance.
27. Keeps the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and matters of significance.
28. Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices.

29. Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
30. Practices good people management, maintaining proper conduct with all departments around the ship.
31. Observes and enforces uniform and grooming standards according to Company policies.
32. All other duties as assigned.

Education/Experience/Qualifications:
1. Valid STCW certification.
2. Minimum of 4 years experience in a similar position at an International 5 star establishment.
3. Good knowledge of International cuisine.
4. Knowledge and experience of Public Health policies and procedures.
5. Ability to read, interpret and demonstrate culinary fundamentals.
6. Physically and medically fit.
7. Moral integrity is required.

Language requirements:
1. Excellent 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.
Physical Demands and Working Conditions:
Required to stand, walk long distances, reaching and sitting. Repetitive motion of bending, going up and down stairs. Lifting or pushing of up to 50lbs. The position requires overtime work and irregular schedules. Works in all galley’s onboard the vessel with noise, light traffic and distracting environments.