Navis Consulting
Location
Abroad | United Kingdom
Job description
Pastry Sous Chef - Cruise
Position Overview: This position forms a part of the culinary arts management top tier and is at the lead of Pastry bakery Operations of the Ship. Position Duties and Responsibilities: • Must have comprehensive knowledge of Pastry & Bakery operations. • Precise knowledge of all product specifications in use • The 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 • A 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 • Maintain clear and practiced understating of stock ordering operations and accounting principles • Ability to motivate the assigned team toward the achievement of goals • Maintain a positive working relationship with all parts of the 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 • The 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 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 is desirable • Demonstrated knowledge of manpower scheduling and duty rosters • Practiced exposure to cost management and should have been responsible / participating in achieving set cost goals • Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP programJob tags
Salary
