Pastry Sous chef

Manages and coordinates activities of workstations while engaged in preparing, mixing baking, decorating and presenting of Company standard recipes, specializing in Pastry and Bakery products served in a variety of dining venues onboard the ship.

ESSENTIAL DUTIES AND RESPONSIBILITIE

SAll duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, USPH and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the shi p.Position requires concentration and effort in the pastry & bakery sections of the sh ip.In accordance with Royal ... and/or in the presence of guest contact and c rew areas.1. Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s The Royal Way. Way.2. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Records production and operational data on specified forms. Analyzes operational problems such as over production, wastage, pilferage, and establishes cont 3. On a daily basis, meets with the Executive Sous Chef and Executive Chef to review the requirements of the day’s meals and timeframes for restaurant service. Make notes of all daily special request and special event, take ownership of any complaints & facilitate revisions & improvements that will prevailed guests’ satisfac 4. Maintains food cost at reasonable level without affecting quality of set standards. Reviews food requisitions from the various workstations and make necessary adjustment for correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize food deterioration and w 5. Work Closely with Chef de Partie of each work station assigned, monitors procedures and quality checks production, ensure speed and efficiency, corrects and coach. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Ensure timely delivery of food is set-up and adequate amounts are prep 6. Trains and monitors all levels of Commis to Chef De Partie for proper skill and service. Conducts training for new recipes, portion control, preparation techniques, proper use of equipment, work place safety, USPH & HACCP, OPP protocol & knowledge, ACF course and any more, updates/upgrades in system and procedure on board. Provides on-the-job training to strengthen their current performance and preparation for possible advancement to promotional posit 7. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc. Reports all malfunctions, and requests necessary repairs and ensure to follow up. Advised the Culinary Operations Coordinator in regards to all pending requests so it can be recorded in the Executive Chef’s Voyage report AVO Log. Collaborate with the Facilities Manager team the status of the preventive maintenance for galley equip 8. Ensures the workstation teams prepare food items consistently to high culinary standards and in accordance with set Corporate Culinary standards, regarding taste, consistency and attractive presentation. Proactively monitor and tests foods being prepared by viewing, tasting, and smelling. Conducts meetings with workstation heads to review work processes, issues and quality improvements. Record daily production issues & lesson learned to be utilized as a tool for the succeeding voyage to minimize over production & achieve a far more quality product. Ensure follow up on the recommendation of the Senior Chefs pertaining to their area of responsibi 9. Attends, conduct and monitor at all times USPH and HACCP inspect to ensure highest compliance of standard for sanitation and cleanliness is in place. Ensure that everyone in the team know how to use the appropriate HACCP logs as a mean of food safety control. Regularly spot check if all logs are filled up correctly and delivered in the Chef’s office for fi 10. Remain hands-on in guiding and monitoring the performance of work station personnel, include teaching his/her subordinate in developing the ability to produce decorative show pieces in a competent m 11. Works with all galley personnel in a cooperative, productive and effective manner. Recommends measures to improve work procedures and employee performance to increase quality of food and work place sa 12. Together with the Executive Sous Chef, lay out & establish work schedule that match the service needs for all venues and will maximize the use of available work force, incurred productivity of the allotted par level and found a schedule that will comply with the flag state requirements regarding work and rest hours. Collaborate with the whole Culinary Management in conducting weekly audit of Time cards versus Kronos e 13. Attends meetings, training activities, courses and all other work-related activities as requ 14. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or manage 15. Ensures their section under their jurisdiction has a continuity plan to ensure the section operates to standards in the absence of the permanent assigned crew member. mber.QUALIFIC ATIONSHiring Require Requirements: Proof of cook apprenticeship completion or equivalency. Six to eight years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high volume food service facility. Written references from former employers are required. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s brand standards. The demonstration includes advanced Pastry cooking methods such as Chocolate Tempering, Sugar Pulling & blowing, dough pinning & laminating and modeling skills. Must have knowledge of mixing techniques such as Flour Batter, Sugar Batter & blending methods. Extensive knowledge of food handling procedures with regard to HACCP and public health standards. Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions. Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment. Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint. Completion of high school or basic education equivalency pre. Language Requi - Ability to speak English clearly, distinctly and cordially wit h guests. • Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. preferred Physical Req While performing the duties of this job, the shipboard employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to ad just focus.All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds. #J-18808-Ljbffr Royal Caribbean International