Head Baker

Essential Duties and Responsibilities

Lead Bakery Production:
1. Supervise and actively participate in the daily preparation of breads, pastries, and bakery items for all onboard venues including fine dining, casual dining, in-suite service, crew mess, and exclusive private events.
2. Artisanal Expertise: Produce world-class baked goods such as sourdoughs, laminated pastries, gluten-free selections, and destination-inspired specialties, aligning with contemporary luxury culinary trends.
3. Culinary Collaboration: The Head Baker should adhere to Silversea standards, recipes, and established procedures. They will also assist in developing the bakery program, in coordination and with approval from the Fleet Corporate Pastry Chef. Additionally, the Head Baker should collaborate with the Executive Chef and Pastry Chef, demonstrating flexibility to accommodate seasonal offerings, guest special requests, and other operational needs.
4. Quality & Presentation: Uphold Silversea’s luxury aesthetic through exceptional product consistency, elegant presentation, and attention to detail.
5. Sanitation & Safety: Ensure strict compliance with USPH, HACCP, and Silversea’s sanitation protocols. Maintain a spotless and highly efficient bakery operation at all times.
6. Inventory & Planning: Monitor bakery stock levels, prepare requisitions, control portioning, and minimize waste through strategic production planning.
7. Team Leadership: Manage, train, and mentor bakery staff to maintain the highest quality standards and foster professional development.
8. Guest Engagement: Represent the bakery team during culinary-focused events or demonstrations, delivering educational and engaging experiences for discerning guests