Sous Chef Pastry for Cruise Liner (International)

Location: International

Job Description:
Carnival Cruise Line is looking for a Sous Chef — Pastry to join our culinary team aboard one of our fantastic vessels. You will form part of the Culinary Arts management team and lead the pastry and bakery operations of the ship. As Sous Chef — Pastry, you will be responsible for maintaining comprehensive knowledge of Pastry & Bakery operations, coaching and developing personnel, managing costs and profitability, and ensuring the highest standards of food quality and presentation are maintained in keeping with company and USPH standards.

⸻

Key Responsibilities:
As per company policy, the main duties may include but are not limited to:

• Maintaining comprehensive knowledge of Pastry & Bakery operations
• Having precise knowledge of all product specifications in use
• Coaching, mentoring, and developing personnel and their work
• Maintaining clear and implemented knowledge of food quality and presentation standards
• Comprehending all work divisions of all core Pastry/Bakery operations
• Maintaining a clear understanding of cost management and profitability of the operation
• Maintaining a clear understanding of the operation's revenue goals
• Maintaining a progressive training program toward talent development
• Maintaining a clear and practiced understanding of inventory
• Providing feedback through Performance Appraisal systems

⸻

Requirements:

• Valid STCW certificates
• Medical fitness certificate (Seafarers Medical Fitness Examination)
• Proficiency in English communication (conversational and written)
• Ideally, a 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, where the last position held is at Pastry Chef or equivalent
• Experience with: 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
• Practiced knowledge comparable to principles listed under the USPH VSP program
• Minimum 5 years of experience in similar roles
• Guest facing experience (minimum guest interaction might be required)
• Physically fit
• "Can-do" attitude with focus on continuous improvement

⸻

Employment Details:

• Contract Duration: Insert duration, e.g. 6 months, 3:1 rotation, etc.
• Salary: Competitive, based on experience
• Benefits: Accommodation, meals, transportation, and flight tickets provided

⸻

Application Process:
 To APPLY you have to click on the APPLY JOB button.