Traveling Corporate Executive Chef

Traveling Corporate Executive Chef

The Traveling Pastry Chef is the tacticalpartner of the culinary aspect of the pastry kitchen.  Through monitoringand continuous support of the shipboard Pastry Chefs will ensure all details ofoperation throughout the fleet are availed of their culinary expertise in theareas of management, culinary execution, and problem resolution.   TheTraveling Pastry Chef will act as a consultant in the area of training,celebrity standard execution, provide direct support for new menu roll outs,industry trends, benchmarking and other directives to be determined byCorporate Chefs.  They will be liaison between the Pastry Chefs, ExecutiveChefs and the corporate office.

Qualifications:

· Minimum seven to ten years progressive Pastry Chef managerialexperience preferably in an upscale hotel or cruise ship, restaurant, orhigh-volume quality food preparation operation (shipboard experiencepreferred).
· Previous training background to interact with and train all levels of foodpreparation staff.
· Culinary certification, CertifiedMaster Pastry Chef or Certified Pastry Chef designation required.
· Certificate in Sanitation Training. 
· Able to calculate figures andamounts such as discounts, interest, commissions, proportions percentages,area, circumference and volume.  
· Must be able to travel 14–30 days,depending on the itinerary.  
· Knowledge of the principles andprocesses involved in business and organizational planning, coordination andexecution.  This includes strategic planning, resource allocation,workforce planning and management, leadership techniques and production methods.This includes strategic planning, resources allocation, workforce planning andmanagement, leadership techniques and production methods.
· Knowledge of the principles andprocesses for providing personalized services including needs assessmenttechniques, quality service standards, alternative delivery systems, and guestsatisfaction evaluation techniques.
· Knowledge of policies and practicesinvolved in the human resources function.  
· Working knowledge of computers,Internet access, and the ability to navigate within a variety of softwarepackages such as Excel, Word, or related programs.

Competency:

JobSkills/Results:

KeyPerformance Indicators (KPI’s):

· KPI’s assigned toposition/department.

Operational Effectiveness:

· Ensures Celebrity standards are executed consistently byfood preparation personnel following company approved recipes and presentationof all food items as outlined in recipe manuals and photographs. Follow-up to ensure that the Pastry Chef reports on all company policies,procedures and standards with daily inspections and spot checks.  Acts asa food operation trouble shooter and/or quality controller while on board thevessels.
· Conducts inspection of all aspectsof pastry / bakery preparation on vessels.  Ensures that pastry / bakeryquality and preparation standards meet company specifications.  Spotchecks pastry quality on the dock during loading, overseeing that properreporting on specifications compliance is done.
· Prior to boarding a vessel specifiesobjectives and goals to be accomplished and reviews with Corporate Pastry Chef. 
·  Upon completion of auditprepares findings report outlining improvement recommendations and discussesfindings with Food & Beverage Director, Executive Chef and Hotel Director,comments by all parties recorded on document.
· Monitors U.S.P.H. standards in allareas of pastry/bakery.
· Monitors food costs for all assignedvessels.  Assists the Pastry Chef by providing cost saving supportmaterials focusing on related raw costs, replaceable and disposable stockstandards within company specifications.  Monitor the food costs performanceof the Pastry / Bakery to determine if established company standards are met.
· Monitor that crew members receive acomplete familiarization and specific position training per establishedtraining regimen.  
· Provide Pastry Chefs with menu,recipes and trains culinary staff on new menu cycles or dishes, demonstratesstandards.
· Provide wait staff with detailedspecifications, photographs and descriptions of dishes if needed
· Must wear Pastry Chef Uniform duringfood service hours while on board the vessels.
· Make recommendations for on-boardfood operation improvements.  Communicate with the Food & BeverageDirector, Executive Chef and Crew Administrator regarding personnelrequirements, problems or issues.        
· Assume the responsibilities of theon-board Pastry Chef, as needed, to gain an understanding of the ship’s foodoperation and preparation crew.  Make recommendations concerningdevelopment and potential of members.
· Review performance and evaluationsof Pastry / Bakery Team.  Ensure that the process is completed thoroughlyto identify individual performance levels and promotional capabilities. Provide mentoring and development for all levels of culinary crewmembers. Follow-up with crewmembers regarding low evaluations.  Ensurecrewmembers are treated in a fair and unbiased fashion; provide care andmaintenance without exception.
· Take special interest in the PastryChef’s personal involvement in developing/training their Assistant Pastry Chefand team.
· Interact with Pastry Chefs,Executive Chefs, Provision Masters and Inventory Mangers concerning food costcontrols and provision requisitions.  Visit provision area on a regularbasis and consult with the Provision Masters to ensure proper rotation of foodproducts and proper par levels are set to reduce spoilage.
· Attends designated food andequipment shows as approved by Corporate Office
· Understands and applies workpractices, environmental policies and procedures concerning such functions ascollection, sorting and disposal of solid wastes and use of chemicalsassociated with cleaning and laundry operations.