Executive Sous Chef – Bakery & Pastry (Cruise Line)

As the Executive Sous Chef Pastry & Bakery onboard, you will be a part of our exciting, high-volume shipboard Pastry & Bakery operation and oversee its multicultural world-class team. You will be responsible for managing the culinary activities of our state of the art kitchens while executing international cuisine for multiple venues.

Responsibilities:

• Oversight and execution of culinary operations to deliver quality cuisine and create a superb dining experience, thereby ensuring guest satisfaction
• Collaborate with the Executive Chef to forecast and manage menu requirements for the main and specialty restaurants buffets
• Manage and train large culinary staff to ensure performance standards are met on a consistent basis

Requirements:

• Culinary school degree required from an accredited culinary or hotel school
• Five years’ experience as Pastry Chef on cruise ships or Three years’ experience as an Executive Pastry Chef in an upscale hotel with large convention/banquet facilities
• Strive for the highest food quality, constantly thrive to upgrade the product, stays up to date with industry trends promoting team creativity with leading by sample approach
• Understands the financial aspects of a food operation including the successful identification of expense reduction through cost control maintaining quality and standards
• Ability to speak, read and write English clearly and distinctly with guests and employees
• Enforce HACCP procedures for sanitation and cleanliness
• All international applicants must have the ability to obtain the USA C1/D visa (and other relevant visas) when applicable
• Must meet all physical requirements, including the ability to participate in emergency life-saving drills and required training

If you have the experience and are interested then send your CV to hidden link - please login or apply today online.