Sous Chef - Pastry

SOUS CHEF - PASTRY

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

Set sail on a new career with this amazing cruise line and help bring the FUN to life aboard one of our fantastic vessels! We are looking for dedicated and experienced Pastry Chefs who are ready to take charge.

As Sous Chef Pastry you will be responsible for supporting the Executive Chef and the rest of the Galley Management team to oversee the activities of the food preparation and meal services aboard the ship, within your assigned area.

Leading and directing a team of hardworking Pastry Chefs and assistants, the Jnr Sous and Sous Chefs are responsible for the day-to-day food preparation and meal services activities, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.

You will be a real foodie who enjoys engaging with your team, has an eye for detail, and enjoys being part of a Large diverse, and busy team where no two days are the same, but there is always FUN! Joining this cruise line is the first step towards a rewarding career as part of our Galley Management team and a career at sea!

• Maintain the quality and presentation of all food served and the expedition thereof.
• Follow all USPH & HACCP procedures in all food production and galley maintenance.
• Assist the first cook in directing and leading the assistant cooks and trainees.
• Ensure backup is provided for the service lines.
• Follow all recipes to company specifications and avoid wastage.
• Communicate and cooperate with all other team members, to ensure a smooth food delivery system.
• Ensure environmental separation standards are followed.
• Perform all other tasks assigned by senior management

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

• Possess an Associate degree 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 and 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.