Pastry Junior Sous Chef - Cruise (Worldwide)

As a 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