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Position Summary The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction. Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations • Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations., • Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations., • Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills., • Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements., • Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management • Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus., • Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations., • Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance • Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices., • Log daily refrigerator and freezer temperatures in assigned areas according to company procedures., • Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately., • Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication • Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints., • Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements • Certification: Valid STCW95 certification., • Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment., • Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends., • Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging., • Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.

The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet.Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: • Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef., • Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property., • Maritime Certifications - Valid STCW95 certification is required., • Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations., • Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination., • Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

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Position Summary The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea. Reporting Structure Reporting to Pastry Chef and Executive Chef Essential Duties and Responsibilities: • Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events., • Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards., • Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings., • Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products., • Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient., • Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning., • Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth., • Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience. Qualifications: • Valid STCW95 certification., • Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line., • Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives., • Culinary degree or equivalent certification preferred., • Cruise ship or international hospitality experience is highly advantageous., • Appropriate certification as required by regulations., • Physically and medically fit., • Moral integrity is required. Knowledge and Skills: • In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures., • Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control., • Strong leadership and organizational skills in a high-volume, fine-dining production environment., • Willing to travel extensively and be willing to spend extended periods at sea. Language requirements: • Fluent English (verbal and written) is mandatory., • Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus. Computer knowledge: Good working knowledge of Microsoft applications, Fidelio and MXP.

Executive Chef to take overall responsibility for our onboard culinary department. In this role, you will lead a large international team, manage multi-outlet budgets, and ensure our ultra-luxury guests experience top-tier, technically excellent cuisine every day. Responsibilities Culinary & Service Oversight: Drive the overall food quality, presentation, and menu planning for all onboard venues. Expedite peak service hours, monitor guest feedback cards, and visit the restaurant floor to interact with guests and guarantee total satisfaction. Operational & Financial Control: Manage food cost budgets, control high-value inventory, streamline ordering with stores, and proactively minimize food waste. Team Leadership & HR Admin: Oversee the entire galley department. Handle scheduling, crew mess satisfaction, and talent management (including performance reviews, promotions, and corrective actions) in strict compliance with ILO and MLC work/rest hours. Public Health & Safety: Enforce flawless execution of Public Health, sanitation, and Integrated Pest Management (IPM) guidelines. Lead your team to perfect readiness for all internal and external unannounced inspections. Qualifications: • Experience - Minimum of 5 years of experience as an Executive Chef in an international 5-star hotel, luxury resort, or premium cruise line., • Culinary Background - Deep, foundational knowledge of International and European culinary techniques, luxury guest trends, and cooking with ingredient limitations (allergies/dietary needs)., • Maritime Compliance - Must hold a valid STCW95 certification and be physically/medically fit for sea service., • Languages - Fluent, professional English (verbal and written) is mandatory. Plus at least one additional language (German, French, Italian, Spanish, or Mandarin)., • Attribute - Exceptional organizational skills, high moral integrity, and a proven track record of modeling positive leadership behaviors.

Key Responsibilities: • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies., • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus., • Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the bread display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages., • Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualification and Education: • A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency required. #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking

Key Responsibilities: • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies., • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus., • Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the bread display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages., • Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualification and Education: • A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency required. #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking

Position Summary: The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience. Reporting Structure: Reports to: Executive Chef and Executive Sous Chef Direct Reports: Sous Chefs, Chef de Parties, and Cooks Key Responsibilities: Culinary Excellence & Operations • Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards., • Assist the Executive Chef with menu planning and conduct daily team briefings., • Coordinate special guest orders, strict dietary requirements, and food allergy accommodations., • Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items. Leadership & Team Management: • Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards., • Model exceptional leadership behavior to foster a positive, productive work environment., • Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations. Public Health, Safety & Compliance: • Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards., • Ensure the outlet is fully prepared for announced or unannounced Public Health inspections., • Log daily temperatures for fridges, freezers, and dishwashers., • Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage. Guest Relations & Collaboration • Maintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet., • Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively. Qualifications & Requirements: • Certification - Valid STCW95 certification., • Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property., • Skills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations., • Public Health - Strong working knowledge of Public Health policies and sanitation procedures., • Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction., • Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.

Guest & Team Engagement: Assist with guest cooking demonstrations, support the induction of new crew members, and collaborate seamlessly with the Executive Chef and Executive Sous Chef.

Guest & Team Engagement: Assist with guest cooking demonstrations, support the induction of new crew members, and collaborate seamlessly with the Executive Chef and Executive Sous Chef.

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Position Summary The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction. Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations • Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations., • Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations., • Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills., • Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements., • Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management • Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus., • Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations., • Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance • Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices., • Log daily refrigerator and freezer temperatures in assigned areas according to company procedures., • Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately., • Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication • Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints., • Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements • Certification: Valid STCW95 certification., • Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment., • Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends., • Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging., • Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.

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Key Responsibilities: • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies., • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus., • Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the bread display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages., • Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualification and Education: • A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency required. #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking

Position Summary The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea. Reporting Structure Reporting to Pastry Chef and Executive Chef Essential Duties and Responsibilities: • Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events., • Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards., • Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings., • Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products., • Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient., • Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning., • Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth., • Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience. Qualifications: • Valid STCW95 certification., • Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line., • Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives., • Culinary degree or equivalent certification preferred., • Cruise ship or international hospitality experience is highly advantageous., • Appropriate certification as required by regulations., • Physically and medically fit., • Moral integrity is required. Knowledge and Skills: • In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures., • Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control., • Strong leadership and organizational skills in a high-volume, fine-dining production environment., • Willing to travel extensively and be willing to spend extended periods at sea. Language requirements: • Fluent English (verbal and written) is mandatory., • Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus. Computer knowledge: Good working knowledge of Microsoft applications, Fidelio and MXP.

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: • Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef., • Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property., • Maritime Certifications - Valid STCW95 certification is required., • Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations., • Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination., • Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

Position Summary: The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience. Reporting Structure: Reports to: Executive Chef and Executive Sous Chef Direct Reports: Sous Chefs, Chef de Parties, and Cooks Key Responsibilities: Culinary Excellence & Operations • Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards., • Assist the Executive Chef with menu planning and conduct daily team briefings., • Coordinate special guest orders, strict dietary requirements, and food allergy accommodations., • Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items. Leadership & Team Management: • Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards., • Model exceptional leadership behavior to foster a positive, productive work environment., • Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations. Public Health, Safety & Compliance: • Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards., • Ensure the outlet is fully prepared for announced or unannounced Public Health inspections., • Log daily temperatures for fridges, freezers, and dishwashers., • Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage. Guest Relations & Collaboration • Maintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet., • Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively. Qualifications & Requirements: • Certification - Valid STCW95 certification., • Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property., • Skills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations., • Public Health - Strong working knowledge of Public Health policies and sanitation procedures., • Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction., • Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.

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Position Summary The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea. Reporting Structure Reporting to Pastry Chef and Executive Chef Essential Duties and Responsibilities: • Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events., • Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards., • Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings., • Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products., • Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient., • Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning., • Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth., • Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience. Qualifications: • Valid STCW95 certification., • Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line., • Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives., • Culinary degree or equivalent certification preferred., • Cruise ship or international hospitality experience is highly advantageous., • Appropriate certification as required by regulations., • Physically and medically fit., • Moral integrity is required. Knowledge and Skills: • In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures., • Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control., • Strong leadership and organizational skills in a high-volume, fine-dining production environment., • Willing to travel extensively and be willing to spend extended periods at sea. Language requirements: • Fluent English (verbal and written) is mandatory., • Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus. Computer knowledge: Good working knowledge of Microsoft applications, Fidelio and MXP.

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Guest & Team Engagement: Assist with guest cooking demonstrations, support the induction of new crew members, and collaborate seamlessly with the Executive Chef and Executive Sous Chef.

Executive Chef to take overall responsibility for our onboard culinary department. In this role, you will lead a large international team, manage multi-outlet budgets, and ensure our ultra-luxury guests experience top-tier, technically excellent cuisine every day. Responsibilities Culinary & Service Oversight: Drive the overall food quality, presentation, and menu planning for all onboard venues. Expedite peak service hours, monitor guest feedback cards, and visit the restaurant floor to interact with guests and guarantee total satisfaction. Operational & Financial Control: Manage food cost budgets, control high-value inventory, streamline ordering with stores, and proactively minimize food waste. Team Leadership & HR Admin: Oversee the entire galley department. Handle scheduling, crew mess satisfaction, and talent management (including performance reviews, promotions, and corrective actions) in strict compliance with ILO and MLC work/rest hours. Public Health & Safety: Enforce flawless execution of Public Health, sanitation, and Integrated Pest Management (IPM) guidelines. Lead your team to perfect readiness for all internal and external unannounced inspections. Qualifications: • Experience - Minimum of 5 years of experience as an Executive Chef in an international 5-star hotel, luxury resort, or premium cruise line., • Culinary Background - Deep, foundational knowledge of International and European culinary techniques, luxury guest trends, and cooking with ingredient limitations (allergies/dietary needs)., • Maritime Compliance - Must hold a valid STCW95 certification and be physically/medically fit for sea service., • Languages - Fluent, professional English (verbal and written) is mandatory. Plus at least one additional language (German, French, Italian, Spanish, or Mandarin)., • Attribute - Exceptional organizational skills, high moral integrity, and a proven track record of modeling positive leadership behaviors.

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: • Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef., • Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property., • Maritime Certifications - Valid STCW95 certification is required., • Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations., • Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination., • Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

Executive Chef to take overall responsibility for our onboard culinary department. In this role, you will lead a large international team, manage multi-outlet budgets, and ensure our ultra-luxury guests experience top-tier, technically excellent cuisine every day. Responsibilities Culinary & Service Oversight: Drive the overall food quality, presentation, and menu planning for all onboard venues. Expedite peak service hours, monitor guest feedback cards, and visit the restaurant floor to interact with guests and guarantee total satisfaction. Operational & Financial Control: Manage food cost budgets, control high-value inventory, streamline ordering with stores, and proactively minimize food waste. Team Leadership & HR Admin: Oversee the entire galley department. Handle scheduling, crew mess satisfaction, and talent management (including performance reviews, promotions, and corrective actions) in strict compliance with ILO and MLC work/rest hours. Public Health & Safety: Enforce flawless execution of Public Health, sanitation, and Integrated Pest Management (IPM) guidelines. Lead your team to perfect readiness for all internal and external unannounced inspections. Qualifications: • Experience - Minimum of 5 years of experience as an Executive Chef in an international 5-star hotel, luxury resort, or premium cruise line., • Culinary Background - Deep, foundational knowledge of International and European culinary techniques, luxury guest trends, and cooking with ingredient limitations (allergies/dietary needs)., • Maritime Compliance - Must hold a valid STCW95 certification and be physically/medically fit for sea service., • Languages - Fluent, professional English (verbal and written) is mandatory. Plus at least one additional language (German, French, Italian, Spanish, or Mandarin)., • Attribute - Exceptional organizational skills, high moral integrity, and a proven track record of modeling positive leadership behaviors.

Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. Assisting the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. Our menu feat

Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. Assisting the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. CoastAL Resta

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Chef normally works alone, with the support of one or two (part-time) assistants. The Chef is responsible for the daily running and progress in the company's kitchen. The Chef provides input regarding the composition and modification of the menus, menu and methods.

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