Job Description
Full–time
Job Brief
Assists with the quality and cost of food production ensuring set budgets are achieved and maintained Monitors the entire Patisserie and Bakery operations performance onboard including but not limited to procurement, galley, storing and guest satisfactio
What You’ll be Up To:
• Provide an epic experience for our guests at all times
• Assists with the quality and cost of food production ensuring set budgets are achieved and maintained
• Monitors the entire Patisserie and Bakery operations performance onboard including but not limited to procurement, galley, storing and guest satisfaction as it pertains to food and service
• Assists the Executive Pastry Chef in establishing and developing a highly motivated, pro-active Pastry and Bakery team that deliver the highest quality orientated service product delivering a cost-effective and ethical operation
• Works closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment, control and maintenance USPH rules and regulations, training and reinforcement
• Supervises and carries out regular checks of all pastry outlets ensuring that opening/closing hours and standards of service are achieved
• Ensure that all Pastry & Bakery areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations
• Assists with developing and maintaining par stocks for food product and equipment in their area
• Assist and work with the Corporate Chefs, Executive Pastry Chef in Pastry Menu implementation and delivery
• Carries out training, coaching and mentoring of the Pastry and Bakery team and ensure deputies follow suit
• Monitors the appearance and cleanliness of all Pastry and Bakery team members
• Responsible for the correct storage and cold storage of all products within the Pastry and Bakery area according to company standards
• Inform the Executive Pastry Chef of all relevant issues regarding the Pastry and Bakery operation requesting the appropriate support
• Assists in the creation of celebration cakes and desserts for special occasions onboard
• Ensures that any Sailor requests for special food requests, diets or allergies are adhered to
• Reports to Executive Pastry Chef any defects or repairs that affect the daily operation in their area and that potentially violate USPH and/or SMS requirements
• Conducts regular spot-checks and inspections of USPH and other Public Health requirements within their area
• Assists in the preparation and delivery of cooking demonstrations and event for the
• Pastry and Bakery area
• Creates and implements the Pastry and Bakery crew rotas ensuring that each outlet has the required manpower to deliver a high-quality service
• Creates all food requisitions for their area, avoiding overstocking in the galley storage spaces and unnecessary wastage
• Controls food wastage in their area to ensure costs are kept to a minimum
• Ensures ILO Work & Rest hours are followed and entered into the timekeeping system accurately
• Ensures all outlets are following the portion control charts for Pastry and Bakery goods
• Responsible for the general cleanliness of all Pastry and Bakery outlets in conjunction with the Sanitation Officer and Kitchen Steward
• Responsible for providing the Crew Dining area with a high-quality selection of pastries and bakery goods for all meals
• Carries out recipe reviews and where improvements and/or corrections are required, communicates with the Executive Pastry Chef
Superpowers Required:
• Minimum 7 years’ experience as Senior Pastry Chef/Chef Patissier/Pastry Sous Chef onboard a Cruise ship or 4/5 hotel/resort
• Excellent organizational skills and able to juggle several operations in one go
• Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity
• Passionate about people and able to handle guest complaints with a smile!
• All certificates as required by the STCW code for this position
• Qualification within Bakery and/or Patisserie
• Knowledge of Vessel Sanitation Program regulations and procedures
• Experience of budgeting and cost control, including working with Inventory reports, food cost reports and monthly financial statements
• Comprehensive knowledge of pastry and bakery techniques and skills
• Strong written & verbal skills
What Matters to Us
At Virgin, your personality matters as much as how good you are at what you do. We want you to bring it to our hang out spot and help make the place even better. So, we won’t be surprised to hear that when people talk about you they say you are clever, on top of it, able to think ahead, intuitive, passionate and someone people respect and enjoy working with because you make things happen
Job Brief
Assists with the quality and cost of food production ensuring set budgets are achieved and maintained Monitors the entire Patisserie and Bakery operations performance onboard including but not limited to procurement, galley, storing and guest satisfactio
What You’ll be Up To:
• Provide an epic experience for our guests at all times
• Assists with the quality and cost of food production ensuring set budgets are achieved and maintained
• Monitors the entire Patisserie and Bakery operations performance onboard including but not limited to procurement, galley, storing and guest satisfaction as it pertains to food and service
• Assists the Executive Pastry Chef in establishing and developing a highly motivated, pro-active Pastry and Bakery team that deliver the highest quality orientated service product delivering a cost-effective and ethical operation
• Works closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment, control and maintenance USPH rules and regulations, training and reinforcement
• Supervises and carries out regular checks of all pastry outlets ensuring that opening/closing hours and standards of service are achieved
• Ensure that all Pastry & Bakery areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations
• Assists with developing and maintaining par stocks for food product and equipment in their area
• Assist and work with the Corporate Chefs, Executive Pastry Chef in Pastry Menu implementation and delivery
• Carries out training, coaching and mentoring of the Pastry and Bakery team and ensure deputies follow suit
• Monitors the appearance and cleanliness of all Pastry and Bakery team members
• Responsible for the correct storage and cold storage of all products within the Pastry and Bakery area according to company standards
• Inform the Executive Pastry Chef of all relevant issues regarding the Pastry and Bakery operation requesting the appropriate support
• Assists in the creation of celebration cakes and desserts for special occasions onboard
• Ensures that any Sailor requests for special food requests, diets or allergies are adhered to
• Reports to Executive Pastry Chef any defects or repairs that affect the daily operation in their area and that potentially violate USPH and/or SMS requirements
• Conducts regular spot-checks and inspections of USPH and other Public Health requirements within their area
• Assists in the preparation and delivery of cooking demonstrations and event for the
• Pastry and Bakery area
• Creates and implements the Pastry and Bakery crew rotas ensuring that each outlet has the required manpower to deliver a high-quality service
• Creates all food requisitions for their area, avoiding overstocking in the galley storage spaces and unnecessary wastage
• Controls food wastage in their area to ensure costs are kept to a minimum
• Ensures ILO Work & Rest hours are followed and entered into the timekeeping system accurately
• Ensures all outlets are following the portion control charts for Pastry and Bakery goods
• Responsible for the general cleanliness of all Pastry and Bakery outlets in conjunction with the Sanitation Officer and Kitchen Steward
• Responsible for providing the Crew Dining area with a high-quality selection of pastries and bakery goods for all meals
• Carries out recipe reviews and where improvements and/or corrections are required, communicates with the Executive Pastry Chef
Superpowers Required:
• Minimum 7 years’ experience as Senior Pastry Chef/Chef Patissier/Pastry Sous Chef onboard a Cruise ship or 4/5 hotel/resort
• Excellent organizational skills and able to juggle several operations in one go
• Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity
• Passionate about people and able to handle guest complaints with a smile!
• All certificates as required by the STCW code for this position
• Qualification within Bakery and/or Patisserie
• Knowledge of Vessel Sanitation Program regulations and procedures
• Experience of budgeting and cost control, including working with Inventory reports, food cost reports and monthly financial statements
• Comprehensive knowledge of pastry and bakery techniques and skills
• Strong written & verbal skills
What Matters to Us
At Virgin, your personality matters as much as how good you are at what you do. We want you to bring it to our hang out spot and help make the place even better. So, we won’t be surprised to hear that when people talk about you they say you are clever, on top of it, able to think ahead, intuitive, passionate and someone people respect and enjoy working with because you make things happen
💡 Quick Summary
Seeking a career-building opportunity? The Sous Chef Pastry position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Verna offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
