Pastry Chef - Silversea

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 and Executive Sous Chef.
2. Subordinates – Confectioner and Assistant Pastry Chefs.
Responsibilities
1. Responsible to manage and oversee the production of pastries for breakfast, lunch, tea time and dinner for guests and crew.
2. Responsible to ensure the proper set up of service stations.
3. Coordinates guests special orders and dietary requirements. Ensuring that all dietary requirements are met and the needs of the guest are observed in the delivery of the highest possible service.
4. Responsible to prepare items for functions and cocktail parties in a timely manner.
5. Organizes and delivers pastry demonstrations.
6. Prepares and provides show pieces for all buffets.
7. Responsible to prepare the show plates.
8. Assists with cooking demonstrations and guest chef programs when required.
9. Organizes and leads training sessions for all pastry team members to continuously develop their knowledge, techniques, skills, guest focus and sense of service.
10. Regularly monitors customer satisfaction and assumes personal responsibility to ensure it, taking prompt and efficient action to rectify any issues.
11. Responsible to maintain quality and consistency in taste, presentation and appearance.
12. Prepares requisitions for assigned station for all food items on the menu anticipating food counts.
13. Cross checks requisition items.
14. Ensures that all set-ups are completed on schedule.
15. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
16. Practices economical food production and minimization of food waste.
17. Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
18. Remembers guest food allergies and/or intolerances.
19. Displays a working knowledge of baking with ingredient limitations.
20. Supervises the bakery production and requisitions on a daily basis.
21. Provides the officer and crew mess with a decent selection of pastry and bakery goods for all meals.
22. Assists with menu planning, maintaining standard recipe manuals and follows the Company menu cycle.
23. Ensures that the pastry team transports their produce using the correct procedures and utensils from the main galley to their assigned outlets.
24. Displays advanced pastry skills and is acquainted with the latest culinary trends.
25. Ability to ensure that the pastry and bakery department are productive and operated with the least supervision required from the Executive Chef.
26. Assists with regular inventories of the galley department equipment.
27. Properly cleans and maintains area and equipment according to Public Health standards.
28. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.

29. Executes strict Public Health practices in all aspects of the position.
30. Ensures that the logging of all fridge and freezer temperatures in assigned areas are in accordance with Company procedures and Public Health standards.
31. Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
32. Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
33. Displays cost and quality awareness.
34. Assists managers and supervisors with the training and induction of new personnel.
35. 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.
36. Attends all training sessions with the aim to further improve his/her level of performance.
37. Adherence to the Company’s code of conduct at all times.
38. Practices preventative maintenance.
39. Keeps the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and matters of significance.
40. Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices. Supervising and checking all pastry outlets to ensure that standards are being followed.
41. Constantly analyzes recipes and the ongoing food productions for any possible improvements.
42. Ensures that recipe reviews are conducted, corrected if needed and communicated to the Executive Chef.
43. Monitors the working and resting hours of the pastry team, checking for accuracy, making the best use of manpower, monitoring the financial impact on the business and ensuring that each employee works according to his/her contractual hours. Maintaining compliance with ILO and MLC work/rest hours. Suggests alternative solutions in case of an anticipated increase in working hours/overtime.
44. Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
45. Practices good people management, maintaining proper conduct with all departments around the ship.
46. Observes and enforces uniform and grooming standards according to Company policies.
47. 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. Must display the ability to pay close attention to detail and desire to take pride in one’s work.
5. Knowledge and experience of Public Health policies and procedures.
6. Ability to read, interpret and demonstrate culinary fundamentals.
7. Physically and medically fit.

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.