Sous Chef Pastry

Role Overview

Silversea is seeking a Sous Chef Pastry to join its culinary team in Riyadh, Saudi Arabia. This contract role is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry preparation. The primary objective is to uphold company policies and public health standards, ensuring total guest satisfaction.

Reporting and Team Structure

The Sous Chef Pastry reports directly to the Executive Chef, Executive Sous Chef, and Pastry Chef. This role involves leadership and supervision of a dedicated pastry team, including Confectioners and Assistant Pastry Chefs, fostering a collaborative and high-performing environment.

Key Responsibilities

• Supervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew.
• Manage the preparation and production of pastries, desserts, bakery items, and specialty products for various meal services and special events.
• Assist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle.
• Coordinate and fulfill guest special requests, including dietary requirements, allergies, intolerances, and ingredient restrictions.
• Organize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule.
• Monitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements.
• Conduct regular quality control through food inspections, tasting, and mise en place monitoring across all pastry outlets.
• Prepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support culinary demonstrations.
• Coordinate daily operations with Restaurant Managers, Maîtres d’ and other departments to ensure seamless service delivery.
• Manage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures, minimizing food waste.
• Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards.
• Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all inspections.
• Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up.
• Train, mentor, supervise, and evaluate pastry team members, including onboarding and conducting technical, service, sanitation, and Public Health training.
• Communicate performance expectations, maintain accurate training records, and foster continuous professional development.
• Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration.
• Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality.
• Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up.
• Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements.
• Perform any additional duties assigned by management to support overall galley and vessel operations.

Operational Standards and Compliance

This role requires a strong commitment to maintaining stringent operational standards, particularly in food safety, sanitation, and public health. The Sous Chef Pastry will be instrumental in ensuring all culinary processes adhere to established company policies and regulatory requirements, preparing the team for both internal and external inspections.

Required Experience and Skills

Candidates for the Sous Chef Pastry position should possess 4 years of relevant experience in pastry and bakery operations. The role demands strong leadership capabilities, meticulous attention to detail in food preparation and presentation, and a comprehensive understanding of culinary management, inventory control, and public health regulations.

Employment Details

This is a contract position based in Riyadh, Saudi Arabia, offering an opportunity to contribute to a professional culinary environment focused on high standards and guest satisfaction.