Chef Jobs

About The Position

Requirements

• Strong knowledge of international bakery recipes and preparation, including but not limited to Danish pastries, muffins, and bread items.
• Good English language skills, both verbal and written.
• Understanding of the foundation of guest service, with the ability and willingness to deliver outstanding service to guests.
• Personable communicator with outstanding social and supervisory skills and a warm, friendly, caring personality.
• Ability to continuously surprise and delight guests throughout their cruise experience.
• Commitment to establishing and maintaining courteous and professional working relationships in a diverse cultural environment.
• Minimum of 5 years’ experience in Bakery, with at least 2 years’ experience as Chef de Partie Baker in high-volume production.
• Previous cruise ship experience is required.

Nice To Haves

• Formal qualification in Pastry/Bakery from a recognized training institution.

Responsibilities

• Supervise product delivery for the Bakery night shift in compliance with company recipes.
• Always enforce picture presentation as the minimum standard.
• Ensure product quality in assigned stations through tasting and monitoring mise-en-place during production, as instructed by the Executive Chef or Chief Baker.
• Ensure cooking and preparation processes for Danish pastries, muffins, bread items, and other bakery products are followed according to company recipes.
• Ensure company recipe files are maintained and available to assigned staff.
• Effectively supervise breakfast production by the night shift staff.
• Supervise staff during operational activities as directed by the Executive Chef or Chief Baker.
• Control food consumption in assigned production areas through portion and production control.
• Ensure adherence to company recipes and meet Bakery cost targets as directed by the Executive Chef or Chief Baker.
• Continually train and coach assigned Bakery staff in the correct production methods and skills.
• Train assigned Bakery staff in culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.

Benefits

• Shared cabin with private bathroom facilities.