SBN - Executive Pastry Sous Chef

SBN - Executive Pastry Sous Chef Department: Galley Employment Type: Fixed Term Contract Location: Global Description Management of all the pastry shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties. Key Responsibilities Assists the Executive Chef in his duties. Assist that all standard operating procedures are in place, adhered to and being followed throughout the ship. Evaluate assigned galley staff as per Seabourn personnel policy within the pastry. Implement training sessions for galley staff involved in food preparation within the pastry. Oversee the care, treatment and training on galley equipment, over the pastry galley. Control inventory and maintenance records of durable (non-food) items. Control hours worked in his team and ensure that overtime is kept to a minimum level. Maintain log sheet of all liquors and wines for food preparation in galley. Actively involved in yield and portion control in conjunction with the Executive Chef. Ensure that waste control is in place, grocery breakage minimized and garbage separation followed. Assist loading on the pier that all perishable food items are of highest quality before bringing on board. Public Health: Responsible for ensuring that personnel under supervision are familiar with the Seabourn HESS-MS. Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists. Maintain physical spot checks in all fresh produce fridges in The Grill kitchen delegated by the Executive Chef. Along with the shore side corporate staff. Making sure that guest satisfaction of the food product in their outlet meets and on occasions exceeds the Seabourn standard. They also ensure that staff is trained in order to provide the service necessary for the continued service we provide on board. The decisions made regarding food costs and waste management are imperative to the success of the company as well as team morale and support to the management. Skills, Knowledge and Expertise QUALIFICATIONS: Education: Formal degree in food management from a recognized international culinary institution. Proof of continuing education translated in certificates or letter of participation in specialized courses. Experience: 5+ years experience in a 5-star hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 2+ years in same or similar position. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Knowledge, Skills & Abilities: Preferred knowledge of cruise ship catering operation. Thorough knowledge of food preparation, presentation and preservation procedures. Thorough knowledge of Public Health and Sanitation regulations and procedures. Effective planner, problem solver and ability to implement successfully. Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience. WORK CONDITIONS Working on a cruise ship is different from land-based roles. Working hours are longer and more intense due to the constant demand of guests. Flexibility in working hours is required, and changes may be needed due to unforeseen circumstances. The Maritime Labour Convention of 2006 regulates these conditions. Adherence to the Master’s standing orders and shipboard rules is essential. You work in close proximity with fellow crewmembers and must maintain respect among all staff. Physical Demands: Must be able to bend, climb, perform repetitive motion, and perform repetitive heavy lifting. Maintain physical fitness to perform tasks related to the job. Travel Requirements: Passport valid for at least 6 months; Flag state issued seaman book; General flag state or flag state approved marine fitness medical. #J-18808-Ljbffr