Pastry Sous Chef

Key Responsibilities:

Work closely with the Executive Pastry Chef to develop and execute pastry menus for our guests

Manage inventory and supplies, ensuring all ingredients are fresh and readily available

Train and supervise a team of pastry chefs, ensuring high-quality standards and efficient production

Maintain a clean and organized pastry kitchen, adhering to all food safety and sanitation standards

Create and execute visually appealing and delicious pastries, desserts, and baked goods

Collaborate with other members of the culinary team to ensure a seamless and efficient dining experience for our guests

Stay up-to-date with industry trends and techniques, continuously bringing new ideas and creativity to the menu

Assist with ordering and receiving of ingredients and supplies

Adhere to all company policies, procedures, and standards

Qualifications:

- Minimum of 3 years of experience as a Pastry Sous Chef in a high-volume, 4/5 Star restaurant, or fine dining establishment

- Culinary degree or equivalent experience

- Strong leadership skills and the ability to manage a team

- Excellent time management and organizational skills

- Creative and innovative mindset

- Strong knowledge of pastry techniques, ingredients, and flavors

- Ability to work in a fast-paced and dynamic environment

- Excellent communication and interpersonal skills

- Knowledge of food safety and sanitation standards

- Ability to work flexible hours, including evenings, weekends, and holidays

- Must be able to pass a pre-employment background check and drug test to work in the cruise ship