Pastry Sous Chef – International Cruise Line | 6.5 Months On / 1.5 Off | Flights, Cabin & Meals Included

You, as the AMAZING Pastry Sous Chef will play a vital role onboard. Responsible for managing and coordinating the activities of various workstations involved in the preparation, mixing, baking, decorating, and presentation of pastry and bakery products. This position is essential in ensuring that the culinary offerings meet the high standards set by the company across multiple dining venues onboard the ship. Role: Pastry Sous Chef Cruise line: International Cruise liner Rotation: 6.5 months on and 1.5 months off Berthing: Shared Cabin Flights arranged and paid by the cruise line Food, accommodation and uniform all provided onboard by the cruise line Responsibilities: Manage and coordinate activities of workstations in the pastry and bakery sections. Ensure compliance with the cruise line’s standards, USPH, and HACCP guidelines. Meet daily with the Executive Sous Chef and Executive Chef to review meal requirements and special requests. Maintain food costs at reasonable levels while ensuring quality standards are met. Conduct workstation spot checks to minimize food deterioration and waste. Train and monitor all levels of Commis to Chef De Partie for proper skills and service. Test equipment for accuracy and report malfunctions for repairs. Ensure food items are prepared consistently to high culinary standards. Conduct meetings with workstation heads to review processes and quality improvements. Ensure compliance with sanitation and cleanliness standards during inspections. Guide and monitor the performance of workstation personnel in producing decorative show pieces. Collaborate with the Executive Sous Chef to establish work schedules that maximize productivity. Attend meetings, training activities, and other work-related activities as required. Perform related duties as required, including ensuring continuity in the absence of assigned crew members. Requirements: Proof of cook apprenticeship completion or equivalency. Six to eight years' experience in a 4 or 5 star hotel, restaurant, or high-volume food service facility. Ability to read, interpret, and demonstrate preparation of recipes for various dishes, including advanced pastry techniques. Extensive knowledge of food handling procedures with regard to HACCP and public health standards. Ability to work cooperatively in a diverse team environment and communicate effectively with department heads and co-workers. Demonstrated aptitude for financial aspects of food operations, including cost control and headcount management. Knowledge of customer service principles and practices. Knowledge of human resources policies and practices, including employee management and disciplinary processes. Working knowledge of computers and software packages such as Excel, Word, and PowerPoint. Completion of high school or basic education equivalency preferred. If this GREAT opportunity is for you, please press APPLY to present your CV for the job. Do remember to ensure your resume has your up-to-date contact details, date for where you have been working and clearly showing your responsibilities and achievements for each job. ChefJobs Abroad Analysis A hands-on pastry leadership role on a busy cruise ship. You’ll run the pastry and bakery stations, train cooks from Commis up to Chef de Partie, and report to the Executive Sous Chef and Executive Chef. Pros: The cruise line pays for your cabin, meals, uniform and flights, so most of your pay can go into savings. You’ll also get experience with showpieces and cost control, which sets you up for an Executive Pastry role later. Watch-outs: You need 6–8 years in 4–5 star hotels or other high-volume kitchens, plus a finished apprenticeship. The contract is long with only 1.5 months off, and you’ll share a cabin. The salary isn’t listed, so ask for it. Best for: Skilled pastry chefs from luxury hotels who are ready to lead a team at sea.