Pastry Sous chef

About the role

This position manages and coordinates activities of workstations while preparing, mixing baking, decorating, and presenting of Company standard recipes, specializing in Pastry and Bakery products served in various dining venues onboard the ship.

Responsibilities

• Reports to workstation assignments on time and properly groomed and dressed according to Royal Caribbean International’s The Royal Way.
• Manages financial aspects of the assigned food operation, including identifying expense reduction through cost control. Records production and operational data on specified forms. Analyzes operational problems and establishes controls.
• Maintains food cost at reasonable levels without affecting quality standards. Reviews food requisitions and adjusts quantities, ensuring timely preparation and adherence to established control procedures. Conducts workstation spot checks to minimize food deterioration and waste.
• Works closely with Chef de Partie to monitor procedures, quality checks, production speed, and efficiency. Ensures timely delivery of food and adequate preparation. Trains and monitors Commis to Chef De Partie for proper skill and service.
• 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.
• Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc. Reports all malfunctions and requests necessary repairs. Advises the Culinary Operations Coordinator on pending requests and ensures follow-up. Collaborates with the Facilities Manager team on preventive maintenance for galley equipment.
• Ensures workstation teams prepare food items consistently to high culinary standards and in accordance with set Corporate Culinary standards. Proactively monitors and tests foods being prepared. Conducts meetings with workstation heads to review work processes, issues, and quality improvements. Records daily production issues and lesson learned to minimize overproduction and achieve a higher quality product. Ensures follow-up on recommendations from Senior Chefs.
• Attends, conducts, and monitors USPH and HACCP inspections to ensure highest compliance of standard for sanitation and cleanliness. Ensures all team members know how to use appropriate HACCP logs for food safety control. Regularly spot checks logs for accuracy and delivery to Chef's office for filing.
• Remains hands-on in guiding and monitoring the performance of work station personnel, including teaching them to develop the ability to produce decorative show pieces competently. 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 workplace safety.
• Lays out and establishes work schedules that match service needs for all venues, maximizing the use of available workforce, and adhering to flag state requirements regarding work and rest hours. Collaborates with the Culinary Management team in conducting weekly audits of Time cards versus Kronos entries.
• Attends meetings, training activities, courses, and all other work-related activities as required. Performs related duties as required.
• 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.

Qualifications

• 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.
• 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 of software packages such as Excel, Word, and PowerPoint.
• Completion of high school or basic education equivalency preferred.
• Ability to speak English clearly, distinctly, and cordially with guests. Ability to read and write English to understand and interpret written procedures. 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.
• Ability to speak additional languages such as RCL core languages preferred.
• Physical requirements: Regularly stand, walk, use hands to touch, handle, or feel, reach with hands and arms, talk or hear, taste or smell. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 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.