Junior Sous Chef

JUNIOR SOUS CHEF - PASTRY

Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities.

Set sail with a world leading cruise liner and help us bring the FUN to life aboard one of our fantastic vessels as a Junior Sous Chef - Pastry. You will form part of Culinary Arts middle management as the second lead of pastry and bakery operations on board. You are expected to cover the position of Sous Chef - Pastry in its absence and assume said role upon completion of requisite training.

ROLE OVERVIEW:

• Must have comprehensive knowledge of Pastry & Bakery operations
• Precise knowledge of all product specifications in use
• Ability to coach, mentor and develop personnel and their work is a necessity
• Clear and implemented knowledge of food quality and presentation standards
• Comprehension of all work divisions of all core pastry/bakery operations*
• Clear understanding of cost management and profitability of the operation and 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
• Ability to motivate assigned team towards achievement of goals
• Maintain a positive working relationship with all 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
• 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

To be considered for this role you MUST meet the following criteria:

• Bachelor's in Hotel Management or an equivalent in Culinary Arts.

• Cruise line experience comparable to CCL 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 are desirable
• Demonstrated knowledge of manpower scheduling and duty rosters
• Practiced exposure to cost management and should have been responsible/ participated in achieving set cost goals
• Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program

APPLY NOW: If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply.

The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.