Sous Chef - Pastry

Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Sous Chef - Pastry. You will form part of the Culinary Arts management team and lead the pastry and bakery operations of the ship.

Position Duties and Responsibilities:

* Must have comprehensive knowledge of Pastry & Bakery operations.

* Precise knowledge of all product specifications in use

* The ability to coach, mentor and develop personnel and their work is a necessity

* Clear and implemented knowledge of food quality standards

* Clear and implemented knowledge of food presentation standards

* Comprehension of all work divisions of all core Pastry/bakery operations

* A clear understanding of cost management and profitability of the operation

* Maintain a clear understanding of the operation’s revenue goals

* Maintain a progressive training program toward talent development

* Clear and practiced understanding of inventory management and food ordering

* Clear and practiced understanding of all products in use and stock rotation

* Clear and practiced understanding of post-loading inspections and product specifications

* Maintain clear and practiced understating of stock ordering operations and accounting principles

* Ability to motivate the assigned team toward the achievement of goals

* Maintain a positive working relationship with all parts of the Food Operations and Ship departments

* Ability to promote and enhance product and guest experience

* Ability to resolve guest issues with either direct contact or via consultation.

* Should have a clear and practiced understanding of all USPH policies applicable

* Should have a clear and practiced understanding of all Health and Safety policies applicable

* Should have a clear and practiced understanding of all Environmental policies applicable

* The ability to create and manage Teamwork Schedules is a requirement

* Provide feedback through Performance Appraisal systems

* Must monitor and enforce applicable IMO regulations associated with operations

* Liaise with Culinary Arts management toward the achievement of all above

* Must successfully complete food trials and product reviews assigned by the Executive Chef

* Willingly execute any other assigned or delegated tasks

Position Minimum Requirements:

* Ideally, the candidate must have a Bachelor's in Hotel Management or an equivalent in Culinary Arts

* Ability to clearly communicate in English, both verbal and written

* 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

* At least 21 years of age.