SOUS CHEF PASTRYA LEADERSHIP ROLE
As a Shipboard Leader, you represent values and leadership philosophy. You are a
hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of
responsibility, and who believes in empowering your team with the skills, knowledge and tools to succeed. You
are an exceptional role model and have strong motivation to achieve the company\xe2\x80\x99s goals
and objectives. You are flexible, stress resistant, focused, and a truly committed team member.PURPOSE OF POSITION

• The Sous Chef Pastry is the second in command in the Pastry Department.
• Your role is to assist the Executive Pastry Chef to effectively supervise and manage the onboard

Pastry/Bakery Production, ensuring that quality standards and procedures are in line with the
Company\xe2\x80\x99s Rules & Regulations and STAR Service Standards.

• You are required to provide your team with the necessary guidance, training and support, to maximize

productivity.

• It is your responsibility to ensure safe, quality pastry production, to create a friendly, guest-oriented

service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue
and profitability of the company.YOUR RESPONSIBILITIES

• Primarily responsible for the entire preparation and assisting Executive Chef with set-up of the World

Cafe Buffet and any additional assignments; countercheck daily Storeroom deliveries, for accuracy.

• Provide Crew and Officers Mess with a selection of pastries and baked goods for all meals.
• Ensure that Bakery/Pastry personnel transport their provisions with the correct utensils.
• Regularly communicate with the Provisions Team, together with the Executive Pastry Chef, to utilize

highly perishable food items and check fresh produce chillers, to avoid shortages during the cruise.

• Assist all pastry outlets during lunch/dinner hours, which includes but is not limited to, ensuring smooth

and efficient service, presentation and final plating; and tour all outlets during service hours.

• Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by

applying safe working policies and procedures, according to all Public Health Policies, and ensuring that
all equipment is sanitized and returned accordingly, after each use.

• Be present (in absence of Executive Pastry Chef) during loadings for quality control and assurance;

prepare daily electronic requisitions (in absence of Executive Pastry Chef).

• Ensure that regular recipe reviews are conducted & adjusted accordingly and communicate findings to

the Executive Pastry Chef; maintain quality & consistency in taste, presentation and appearance
according to recipes and pictures, immediately rectifying any discrepancies.

• Ensure that the pastry/adjacent areas are ready for any announced and/or unannounced Public Health

inspections, done either by the Ships\xe2\x80\x99 Management or local authorities (public health inspectors). The
Sous Chef Pastry must be present during any inspection.

• Assist the Executive Pastry Chef to prepare additional working schedules (Embarkation Day, Special

Functions, etc.) for Pastry personnel; assist with monitoring the Pastry Staffs\xe2\x80\x99 working hours.

• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet

with Team Leaders on a daily basis for \xe2\x80\x9cThe Daily Reunion\xe2\x80\x9d, to provide feedback & operational updates
as well as to ensure that your department is performing to STAR Service Standards.

• Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.
• Provide the highest level of comfort and service to Guests, as per STAR Service Standards and

all Public Health Policies; manage service according to Guest flow, embarkation & disembarkation, etc.

• In conjunction with the Executive Pastry Chef, appoint and enforce specific job responsibilities to all key

personnel working under the direction of the Sous Chef Pastry and establish the manner and means to
train personnel; make use of daily checklists to monitor production and preparation levels.

• Provide competent leadership to all direct reports. Responsibilities include, but are not limited to:

Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention
(MLC) compliance and onboard training, succession planning, crew communication and recognition.

• Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as

required for your duties onboard. Always use correct lifting techniques to prevent injuries.

• Uphold impeccable grooming standards within your team at all times by complying with company Image

and Uniform Standards.

• Ensure that company property is appropriately secured and protected, especially during rough weather

conditions, in order to prevent unnecessary loss or damage.

• Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary

Department, have full knowledge about safety & security procedures and can operate in line with all
Public Health, Environmental and Safety & Security Policies; participate in all training concerning
onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
This document describes the primary activities, duties and responsibilities of this position. Your manager or
supervisor may assign additional duties and responsibilities to you.YOUR PROFILE:

• A required minimum of 4 years plus experience as a Sous Chef Pastry or similar position, within a 5 Star

hospitality and/or restaurant environment; must have advanced pastry & baking skills covering sugar
work, chocolate work and any other specialized skills, as needed.

• Fluent in English - must have excellent English communication skills to clearly interpret and orate

documents, such as menus and recipes. The ability to speak additional languages is an advantage.

• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player;

strong administration skills are preferred and must be proficient with PC based databases, spread
sheets, and word processing systems.

• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene

standards are required, with excellent knowledge of all Public Health Policies; team builder with
exceptional work ethic, motivational skills & coaching abilities, must be able to physically handle 50+
lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.GUIDELINES AND REGULATIONS
Implement Standard Operating Procedures & STAR Service Standards within the department.
Ensure appropriate appearance and clothing according to the updated Grooming Standards.
The company reserves the right to change/extend this job description if necessary, at any point of time during
her/his employment. Position: Sous Chef Pastry
Supervisor:
Direct reports:
Line manager: Executive Chef
Chef de Partie Pastry, Assistant Chef de Partie Pastry, and Pastry Cook
Executive Pastry Chef

Kamaxi