Confectioner

Position Summary

• 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

• Prepare and deliver high-quality pastry items for breakfast, lunch, tea time, and dinner.
• Collaborate with the pastry team in producing desserts, pastries, and petit fours.
• Supervise pastry operations during meal services and act on behalf of the Pastry Chef when required.
• Check and oversee buffet setups, service stations, and presentation show plates.
• Prepare and coordinate special orders, events, and functions.
• Plan food production and submit requisitions based on anticipated guest counts.
• Collect and verify requisitioned items for accuracy.
• Ensure all pastry setups are completed on time and according to company standards.
• Maintain proper food storage, quality control, and waste prevention in compliance with company and public health standards.
• Practice cost-conscious production and minimize food waste, breakage, and wastage.
• Keep assigned workstations clean, organized, and fully prepared.
• Monitor and accommodate guest food allergies and dietary restrictions.
• Assist with inventory control and equipment audits within the galley department.
• Clean and maintain equipment and work areas according to public health regulations.
• Ensure continuous readiness for internal and external public health inspections.
• Follow and enforce strict food safety, sanitation, and public health practices.
• Monitor and record refrigerator temperatures as required by company procedures.
• Properly use, maintain, and report faulty equipment.
• Demonstrate strong cost, quality, and operational awareness.
• Support training, onboarding, and development of new team members.
• Address operational issues promptly and communicate concerns to supervisors.
• Attend training sessions and pursue continuous improvement.
• Comply with the company code of conduct, grooming, uniform, and appearance standards.
• Perform preventive maintenance and report significant issues to the Executive Chef and Executive Sous Chef.
• Adhere to company Standard Operating Procedures (SOPs).
• Deliver personalized guest service and create positive guest experiences.
• Maintain professional working relationships and effective people management across departments.
• Perform any additional duties assigned by management.

Education/Experience/Qualifications:

1. Valid STCW95 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.

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.