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Pastry Sous Chef

  • North & Central America
  • Excellent Benefits and Perks

A leading cruise lines of the world is looking for Pastry Sous Chef

KEY ACCOUNTABILITIES
  • Preparation and baking of all pastry products, according to the established standards and passenger satisfaction
REPORTS TO
  • The Pastry Chef reports directly to the First Cook. The entire galley staff is subordinate to the Executive Chef and ultimately to the Hotel Manager.
SUBORDINATE PERSONNEL
  • 2ndCook
  • 3rdCook
  • Cook
  • Utility/Provision
  • Utility/Cleaner
AREAS OF RESPONSIBILITY
  • He/She is responsible for the preparation of all typical pastry products. Food Service and Cleaning Procedures for the section assigned to him.
  • He/She is responsible for all food storerooms including fridge and freezer in his/her section.
  • He/She is responsible for maintenance and cleaning in the respective section.
  • He/She takes part in food storage (quality and quantity controls) when required.
  • He/She maintains the high standard presentation of food and buffets, together with the Executive Chef and is responsible for planning, directing, controlling, cooking and co-ordination.
  • He/She participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
  • He/She is responsible for the preparation and cooking of bakery products to the highest standards to ascertain an efficient food service.
  • He/She assures that all pastry items are prepared and served according to established standards and practices.
  • He/She is anxious to minimize spoilages and utilize food surpluses.
  • He/She trains his/her personnel on a continuous basis.
  • He/She forwards suggestions for improvements in raw material, menus, cost savings and equipment.
  • He/She makes sure that all buffets are well presented.
  • He/She assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies.
  • He/She is aware of all fire, safety and emergency procedures.
  • He/She performs other duties if required since above stated describe only a regular working day.
  • He/She is prepared to work overtime if requested.
  • Attending daily meetings with the Executive Sous Chef
CLEANING AND MAINTENANCE
  • The Pastry Chef is responsible for the proper cleaning and sanitary matters for his/her section, fridges etc. He/She ensures that all his/her pastry staff members fulfil these requirements and follows-up on their performance.
  • He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
  • He/She reports all necessary repairs to his/her Superior and follows-up on repairs.
  • He/She should be familiar with proper sanitation procedures and follow the Public Health requirements.
  • As our Company grows, so will our need for loyal, skilled management. Therefore our Galley personnel have every opportunity of promotion to higher positions.
APPEARANCE/PERSONAL HYGIENE
  • The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
  • The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.

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