Executive Pastry Chef

   MANDATORY EXEPERIENCE BEFORE ON SHIPS IN SAME POSITION 

If you made your Passion your Job about pastry, join us in this exciting and rewarding opportunity to work in one of the most dynamic and innovative environments in the hospitality industry.
As the Executive Pastry Chef, you will have the most important role in ensuring our cruise line's sweet offerings delight and exceeding guest expectations. You will lead a talented pastry team, overseeing all aspects of pastry production, from creating exceptional desserts to managing inventory, brigade operations, and staff training. Your artistry in pastry creation, coupled with your passion for excellence, will make a lasting impact on our guest sweet tooth. This position calls for someone with an eye for detail, a love for innovation, and the ability to maintain high standards under the unique pressures of an ocean-going environment.

We are looking for a candidate with:

• 1. A proven track record of success in the Executive Pastry Chef role within the cruise industry.
• 2. You should have extensive experience leading pastry galleys onboard, where you have gained a deep understanding of the challenges and dynamics of working in a maritime environment.
• 3. You have honed your skills in creating world-class pastries and desserts, and you’ve developed a strong ability to manage both people and production.
• 4. You’ve managed teams that are responsible for preparing a wide variety of baked goods and desserts, ensuring consistency, quality, and presentation.
• 5. Your previous experience will have equipped you with the leadership skills needed to manage and motivate your team, even in high-pressure environments.

• 6. Your understanding of inventory control, budgeting, and operational efficiency will be key to your success in this role.

You are required to have the following essentials:

• 1. Proven previous Experience as an Executive Pastry Chef on a cruise line.

• 2. Fluent English and communication skills
• 3. Advanced Culinary Skills: Expertise in creating a wide range of pastries, desserts, and baked goods, along with the ability to adapt to various dietary requirements and guest preferences.
• 4. Leadership and Management: Strong leadership abilities to manage and develop a diverse team, ensuring high standards of work, motivation, and morale.
• 5. Time Management and Organization: Efficient in managing time, resources, and operations in a frenetic, high-demand environment.
• 6. International Culinary Qualifications: Formal education or certification from a recognized culinary institution.

• 7. Hygiene and Safety: A deep understanding of food safety regulations and experience with maintaining high standards of cleanliness and organization in the galley.