Feb 26

RELOCATE TO THE US AS A JUNIOR SOUS CHEF, EMPLOYER IS OFFERING WORK VISA SPONSORSHIP, APPLY NOW

As the second lead of pastry and bakery operations, you will be a member of the middle management team in the Culinary Arts department. After completing the necessary training, you will be expected to take over the duty of Sous Chef - Pastry in its absence.

RELOCATE TO THE US AS A JUNIOR SOUS CHEF, EMPLOYER IS OFFERING WORK VISA SPONSORSHIP, APPLY NOW | visajobshq.com

Position Duties and Responsibilities:

  • Must have comprehensive knowledge of Pastry & Bakery operations

  • Precise knowledge of all product specifications in use

  • Ability to coach, mentor and develop personnel and their work is a necessity

  • Clear and implemented knowledge of food quality standards

  • Clear and implemented knowledge of food presentation standards

  • Comprehension of all work divisions of all core pastry/bakery operations*

  • Clear understanding of cost management and profitability of the operation

  • Maintain a clear understanding of the operations revenue goals

  • Maintain a progressive training program toward talent development

  • Clear and practiced understanding of inventory management and food ordering

  • Clear and practiced understanding of all products in use and stock rotation

  • Clear and practiced understanding of post-loading inspections and product specifications

  • Ability to motivate assigned team towards achievement of goals

  • Maintain a positive working relationship with all Food Operations and ship departments

  • Ability to promote and enhance product and guest experience

  • Ability to resolve guest issues with either direct contact or via consultation.

  • Should have a clear and practiced understanding of all USPH policies applicable

  • Should have a clear and practiced understanding of all Health and Safety policies applicable

  • Should have a clear and practiced understanding of all Environmental policies applicable

  • Ability to create and manage Teamwork Schedules is a requirement

  • Provide feedback through Performance Appraisal systems

  • Must monitor and enforce applicable IMO regulations associated with operations

  • Liaise with Culinary Arts management toward the achievement of all above

  • Must successfully complete food trials and product reviews assigned by the Executive Chef

  • Willingly execute any other assigned or delegated tasks

Position Minimum Requirements:

  • Ideally, the candidate must have a Bachelor's in Hotel Management or an equivalent in Culinary Arts

  • Ability to clearly communicate in English, both verbal and written

  • Cruise line experience comparable to CCL or work exposure at a 5-star property at minimum with multiple dining venues is a requirement where the last position held is at Pastry Chef or equivalent

  • Experience of the following:

  • Fine dining desserts and advanced plating techniques

  • Formal dining desserts and plating techniques

  • Petite fours, Mignardises and Friandises

  • Advanced chocolate and confectionery

  • Advanced buffet desserts and presentations

  • Advance Ice Creams, sorbets, and gelato

  • Advanced bakery techniques, including French & Italian bread and sourdough

  • Advanced Viennoisserie

  • Intermediate sugar and chocolate arts are desirable

  • Demonstrated knowledge of  manpower scheduling and duty rosters

  • Practiced exposure to cost management and should have been responsible/ participated in achieving set cost goals

  • Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program