EXECUTIVE SOUS CHEF PASTRY AND BAKERY -NEW CRUISE LINE

Worldwide

Cruise Ships – Hospitality /

Contractual /

Hybrid

Executive Sous Chef Pastry and Bakery

Reports to : Executive Chef

Responsibilities :

Pastry and Bakery Operations Management:

· Oversee all aspects of the pastry and bakery departments on the cruise ship.

· Lead and coordinate the preparation, production, and presentation of baked goods and desserts.

Menu Planning and Development:

· Collaborate with the Executive Chef and Food and Beverage Director to create innovative pastry and bakery menus.

· Ensure that the menus cater to diverse tastes, preferences, and dietary requirements.

Quality Control:

· Ensure all pastry and bakery items meet the highest standards of taste, quality, and presentation.

· Implement standardized recipes and plating guidelines.

Team Leadership and Training:

· Manage and mentor the pastry and bakery team, including sous chefs, chefs de partie, and cooks.

· Conduct training and workshops to enhance pastry skills and techniques.

Inventory and Cost Management:

· Monitor and manage inventory levels for pastry and bakery ingredients and supplies.

· Control costs by minimizing waste and maximizing efficiency.

Health and Safety Compliance:

· Enforce strict adherence to food safety and sanitation standards in the pastry and bakery departments.

· Conduct regular inspections to ensure cleanliness and hygiene.

Collaboration with Other Departments:

· Work closely with other departments, such as Food and Beverage and Housekeeping, to ensure seamless coordination of operations.

Continuous Improvement:

· Stay updated with pastry and bakery trends and innovations.

· Implement improvements and refinements to enhance the guest experience.

Profile:

· Previous experience as an Executive Sous Chef Pastry and Bakery in high-end restaurants, hotels, or cruise lines.

· Fine pastry and bakery experience, with a focus on delivering exquisite desserts and baked goods.

· Proficiency in English and Arabic (additional languages are a plus).

· Ability to lift up to 25 kilograms.

· Willingness to work on board for 4 to 10 months at a time.

· Strong leadership and team-building skills.

· Excellent communication and interpersonal abilities.

· Passion for pastry arts and creativity in menu development.

· Knowledge of food safety regulations and best practices.

· Physical fitness and health suitable for demanding duties in the galleys.

Length of contract :

4 months on / 2 months off