Executive Sous Chef – Pastry & Bakery | International Cruise Line | Flights, Cabin & Meals Included

As the Executive Sous Chef Pastry & Bakery onboard, you will be a part of our exciting, high-volume shipboard Pastry & Bakery operation and oversee its multicultural world-class team. You will be responsible for managing the culinary activities of our state of the art kitchens while executing international cuisine for multiple venues. Responsibilities: - Oversight and execution of culinary operations to deliver quality cuisine and create a superb dining experience, thereby ensuring guest satisfaction. - Collaborate with the Executive Chef to forecast and manage menu requirements for the main and specialty restaurants buffets - Manage and train large culinary staff to ensure performance standards are met on a consistent basis. Requirements: - Culinary school degree required from an accredited culinary or hotel school - Five years’ experience as Pastry Chef on cruise ships or Three years’ experience as an Executive Pastry Chef in an upscale hotel with large convention/banquet facilities - Strive for the highest food quality, constantly thrive to upgrade the product, stays up to date with industry trends promoting team creativity with leading by sample approach - Understands the financial aspects of a food operation including the successful identification of expense reduction through cost control maintaining quality and standards - Ability to speak, read and write English clearly and distinctly with guests and employees - Enforce HACCP procedures for sanitation and cleanliness - All international applicants must have the ability to obtain the USA C1/D visa (and other relevant visas) when applicable - Must meet all physical requirements, including the ability to participate in emergency life-saving drills and required training If you have the experience and are interested then send your CV to vikki@exciterecruitment.com or apply today online. ChefJobs Abroad Analysis This is a senior pastry leadership role on a busy cruise ship. You’ll help run the whole pastry and bakery operation and lead a large international team, working with the Executive Chef on menus for the restaurants and buffets. Pros: The cruise line pays for your cabin, meals, uniform and flights, so you can save most of your pay. This is a strong next step if you’re aiming for Executive Pastry Chef. Watch-outs: The bar is high. You need a culinary school degree, plus either 5 years as a cruise pastry chef or 3 years as an Executive Pastry Chef in a large hotel. The posting doesn’t list the salary or the contract length, so ask about both. Best for: Experienced pastry chefs from cruise lines or big banquet hotels who are ready to lead a large team.