Position Summary

1. Responsible to deliver a high quality, efficient, individualized and technically excellent bakery operation 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.

Key Responsibilities:

1. Prepare and bake breads, pastries, and other baked goods according to company recipes, quality standards, and production requirements.
2. Plan, requisition, collect, and manage ingredients and bakery supplies, ensuring sufficient stock levels, including frozen bread products.
3. Maintain consistency in product quality, taste, presentation, and appearance while minimizing waste and controlling food costs.
4. Prepare specialty items, buffet decorations, early riser trays, and baked products for guests with dietary restrictions, allergies, or ingredient limitations.
5. Support guest chef programs, cooking demonstrations, special events, and themed functions.
6. Ensure proper food storage, handling, transportation, temperature monitoring, and inventory control in compliance with company and public health standards.
7. Maintain a clean, organized, and fully operational workstation, ensuring all setups are completed on schedule.
8. Clean, maintain, and properly use bakery equipment; report malfunctions and practice preventive maintenance.
9. Adhere to all food safety, sanitation, and public health regulations, ensuring readiness for announced and unannounced inspections.
10. Assist with inventory counts, equipment accountability, and proper waste disposal procedures.
11. Support the training, induction, and development of new team members while maintaining positive working relationships across departments.
12. Communicate operational issues promptly to supervisors and respond proactively to challenges to ensure smooth bakery operations.
13. Attend required training programs and comply with company policies, Standard Operating Procedures (SOPs), code of conduct, uniform, and grooming standards.
14. Deliver excellent guest service through professionalism, personalized hospitality, and anticipation of guest needs.
15. Perform any other duties assigned by the Executive Chef, Executive Sous Chef, or management.

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Minimum of 4 years' experience in a similar position at an International 5-star establishment.
• Must be experienced in European baking techniques.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.
• Moral integrity is required.

Language requirements:

• 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