Executive Sous Chef Pastry and bakery

Create sweet experiences that leave a lasting impression with Celebrity Cruises. As Executive sous Chef Pastry and bakery, you'll lead the onboard pastry and bakery operation, combining creativity, technical expertise, and team leadership to deliver exceptional desserts, baked goods, and specialty creations that delight guests at every dining venue.

QUALIFICATIONS AND EDUCATION

Minimum 5 years of experience as a Executive pastry chef or Pastry Chef in an upscale hotel, resort, cruise ship, or convention banqueting environment. Shipboard experience preferred.
Culinary or Pastry Arts degree required.
Strong leadership skills in a multicultural and fast-paced environment.
Excellent communication, problem-solving, and interpersonal skills.
Proven ability to coach, mentor, and develop culinary talent.
Strong understanding of food cost management, inventory control, and budgeting.
Thorough knowledge of USPH regulations, food safety, and sanitation standards.
Intermediate computer skills required.
Ability to prepare reports and maintain effective relationships with shipboard and corporate leadership.
Fluent English required; additional languages are an asset.

Crafting Memorable Pastry Experiences

Oversee the daily pastry and bakery operation, ensuring exceptional quality, consistency, and presentation.
Ensure all products are prepared according to company recipes, portion standards, and presentation guidelines.
Lead buffet displays, specialty dessert presentations, and pastry offerings across all venues.
Support culinary innovation while maintaining Celebrity Cruises' premium dining standards.
Assist with preparation forecasting and production planning to ensure seamless service.

Developing Talent & Inspiring Excellence

Lead, coach, and evaluate pastry team members while supporting their professional growth.
Train Assistant Pastry Chefs and pastry personnel on techniques, operational standards, and food safety practices.
Foster a positive and collaborative team environment focused on quality and continuous improvement.
Coordinate staffing schedules and daily assignments to support operational success.
Partner with the Executive Chef to maintain high levels of team performance and engagement.

Protecting Quality & Food Safety

Ensure full compliance with USPH regulations, HACCP procedures, and company sanitation standards.
Maintain inspection-ready pastry areas and oversee proper cleaning, storage, and handling practices.
Monitor equipment condition and coordinate maintenance or repair needs as required.
Conduct regular operational checks to ensure safety, cleanliness, and consistency.
Uphold company grooming, hygiene, and professional appearance standards.

Managing Resources Wisely

Monitor food costs, inventory levels, requisitions, and waste-control initiatives.
Support budget objectives through effective planning and responsible resource management.
Review timesheets, operational reports, and departmental records as required.
Ensure products and supplies are used efficiently while maintaining premium quality standards.
Contribute to achieving departmental financial and operational goals.