Sous chef

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. /h3ulliSupervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew. /liliManage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events. /liliAssist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle. /liliOrganize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule. /liliMonitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements. /liliConduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets. /liliCoordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery. /liliManage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency. /liliEnsure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards. /liliLead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections. /liliMaintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests. /liliTrain, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training. /liliCommunicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team. /liliPromote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard. /liliMonitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences. /liliPrepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns. /liliPerform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations. /li /ulh3Education/Experience/Qualifications: /h3ulliValid STCW95 certification. /liliMinimum of 4 years' experience in a similar position at an International 5-star establishment. /liliGood knowledge of international cuisine. /liliMust display the ability to pay close attention to detail and desire to take pride in one’s work. /liliKnowledge and experience of Public Health policies and procedures. /h3ulliExcellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. li /ul /p #J-18808-Ljbffr