Job Description

Pastry Sous Chef for Orient Express Sailing Yachts

Department: Hotel

Employment Type: Contract

Location: Shipboard

Key Responsibilities

• Management of the day-to-day operation of the Pasty and Bakery sections.
• Manages the Pastry/Bakery culinary team, duty allocations, time management, evaluation of performance of direct reports, training and coaching of direct reports.
• Ensures that all produced Pastry and Bakery goods meet the high culinary standards and cost and quality control guidelines established by the culinary partners.
• Ensures that all pastries, desserts are well displayed with a strong focus on decoration and aesthetics.
• Ensures that all venues where Pastry and Bakery goods are made available to guests and crew are properly replenished at all times.
• Monitors all stocks for all ingredients required for the production of all Pastry and Bakery goods (sugar, flour, eggs, etc).
• Adheres and complies with all hygiene, safety and environmental regulations and all guidelines established by company and governmental bodies such as USPH.
• Performs inventory management, waste management, cleanliness of all working areas, handling and care of all equipment in the Pastry section.
• Active participation in onboard training programs.
• Additional duties, not mentioned here, will be expected as per management request.

Education/Experience/Qualifications:

• Languages: Fluent English.
• Education: High school degree or related. Pastry training mandatory.
• Previous professional experience: 2 – 3 years in a similar capacity in a luxury culinary environment.
• Shipboard experience: Not required but preferred
• Valid STCW certificates
• Valid Pre-Employment Medical.
• C1D visa mandatory for all positions.