Pastry Junior Sous Chef – Cruise

Junior Sous Chef – Pastry

You will form part of Culinary Arts middle management as the second lead of pastry and bakery operations on board. You are expected to cover the position of Sous Chef – Pastry in its absence and assume said role upon completion of requisite training.

Position Duties and Responsibilities:

• Must have comprehensive knowledge of Pastry & Bakery operations
• Precise knowledge of all product specifications in use
• Ability to coach, mentor and develop personnel and their work is a necessity
• Clear and implemented knowledge of food quality standards
• Clear and implemented knowledge of food presentation standards
• Comprehension of all work divisions of all core pastry/bakery operations*
• Clear understanding of cost management and profitability of the operation
• Maintain a clear understanding of the operation’s revenue goals
• Maintain a progressive training program toward talent development
• Clear and practiced understanding of inventory management and food ordering
• Clear and practiced understanding of all products in use and stock rotation
• Clear and practiced understanding of post-loading inspections and product specifications
• Ability to motivate assigned team towards achievement of goals
• Maintain a positive working relationship with all Food Operations and ship departments
• Ability to promote and enhance product and guest experience
• Ability to resolve guest issues with either direct contact or via consultation.
• Should have a clear and practiced understanding of all USPH policies applicable
• Should have a clear and practiced understanding of all Health and Safety policies applicable
• Should have a clear and practiced understanding of all Environmental policies applicable
• Ability to create and manage Teamwork Schedules is a requirement
• Provide feedback through Performance Appraisal systems
• Must monitor and enforce applicable IMO regulations associated with operations
• Liaise with Culinary Arts management toward the achievement of all above
• Must successfully complete food trials and product reviews assigned by the Executive Chef
• Willingly execute any other assigned or delegated tasks

Position Minimum Requirements:

• Ideally, the candidate must have a Bachelor’s in Hotel Management or an equivalent in Culinary Arts
• Ability to clearly communicate in English, both verbal and written
• Cruise line experience comparable to CCL or work exposure at a 5-star property at minimum with multiple dining venues is a requirement where the last position held is at Pastry Chef or equivalent
• Experience of the following:
• Fine dining desserts and advanced plating techniques
• Formal dining desserts and plating techniques
• Petite fours, Mignardises and Friandises
• Advanced chocolate and confectionery
• Advanced buffet desserts and presentations
• Advance Ice Creams, sorbets, and gelato
• Advanced bakery techniques, including French & Italian bread and sourdough
• Advanced Viennoisserie
• Intermediate sugar and chocolate arts are desirable
• Demonstrated knowledge of manpower scheduling and duty rosters
• Practiced exposure to cost management and should have been responsible/ participated in achieving set cost goals
• Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program

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