EXSP Ex. Sous Chef Pastry

Your Purpose

The primary responsibility of the Executive Sous Chef Pastry is to assist the Executive Pastry Chef to maintain an efficient operation of all Pastry production areas by constantly analyzing the quality, production, and operational management of all Patisserie venues onboard.  

Your Impact

• Manage the food production operation in all outlets for the Pastry Department in a smooth and efficient manner.

• Ensure that menus, recipes, guidelines, and methods provided by the Corporate Pastry Chef are followed accordingly.

• Maintain quality and consistency in taste, presentation, and appearance according to recipes and pictures.

• Ensure a smooth and efficient dinner service, presentation, and final plating.

• Improvise and be creative on menu items when the need arises.

• Encourage people to commit themselves to the task at hand and go above and beyond what’s expected in order to achieve key objectives.

• Strive to follow timelines and meet deadlines to overcome problems.

• Supervise and check all pastry outlets (Buffet, Specialty Restaurant, Afternoon Teatime), ensuring that standards are followed accordingly.

• Work closely with the Kitchen Steward to accomplish tasks related to inventory, equipment control and maintenance, Public Health Sanitation Rules and Regulations, and training and re-enforcement.

• Oversee the electronic requisitioning and ordering process to ensure the proper use of ingredients.

• Create a positive and innovative atmosphere.

• Possess good guest-interaction skills and deal with feedback received.

• Ensure that recipe reviews are conducted, corrected if needed, and communicated to the Corporate Pastry Chef.

• Supervise the stores frequently to monitor the Pastry items and highly perishable products.

• Check the fresh produce chillers on a daily basis to avoid shortages during the cruise.

• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Monitor the cleaning, handling, and storage of all Pastry equipment. Justify, record, and report any damages and/or malfunctions.

• Countercheck daily deliveries from the Storeroom for accuracy.

• Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.

• Assist the Executive Chef in completing the Monthly Culinary Evaluation survey regarding Pastry Staff.

• Ensure that all scheduled/necessary performance evaluations are completed to company standards.

• Maintain cost control within the department/team.

• Control food production to minimize/avoid waste.

• Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).

• Oversee loading for quality assurance and report any discrepancies/issues.

Your Journey So Far

• 15 years of experience in the culinary field of 5-star hotels, high-end restaurants, or cruise lines.

• Minimum of 2 years of experience as Executive Sous Chef Pastry in a luxury hospitality establishment or upscale cruise line. Cruise Ship Experience preferred.

• High School education or international equivalent. 3-year apprenticeship for professional chefs or a Bachelor of Science degree in Pastry Culinary Arts.

• Intermediate knowledge on food safety and Basic knowledge ISO 22000.

• Advanced pastry skills.

• Knowledge of the latest culinary trends.

• Good bakery skills.

• Advanced leadership skills.

• Possess the ability to lead and make decisions. Good administrative skills.

• Experienced in coaching subordinates.

• Must be cost and quality conscious.

• Adhere to specific scheduled work hours yet be flexible if circumstances require it.

• Work with international team members.

• Perform assigned duties under pressure (time constraints).

• Strong organizational, interpersonal, and communication skills.

• The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

• Fluent in written and spoken English.

• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.

Your Essentials

• Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area.

• Food Safety/HACCP or USPH certification.