Sous Chef Pastry

Job Description Sous Chef Pastry

Purpose of Position:

• Acts as the second-in-command in the Pastry Department, assisting the Executive Pastry Chef in managing and supervising onboard pastry and bakery production.
• Ensures that quality standards and procedures align with company regulations and STAR Service Standards.
• Provides guidance, training, and support to pastry staff to maximize productivity and maintain high-quality production.

Responsibilities:

• Assist the Executive Pastry Chef in overseeing pastry production and setting up the World Café Buffet.
• Ensure Crew & Officers Mess is stocked with pastry and baked goods for all meals.
• Verify storeroom deliveries and ensure provisions are handled with the correct utensils.
• Collaborate with the Provisions Team to minimize waste and optimize perishable food usage.
• Supervise pastry outlets during lunch/dinner hours, ensuring smooth service, proper presentation, and final plating.
• Maintain high sanitation and cleanliness standards, following Public Health Policies and company regulations.
• Conduct recipe reviews, ensuring quality, consistency, and accurate adjustments in coordination with the Executive Pastry Chef.
• Ensure pastry stations and adjacent areas are prepared for Public Health inspections, including announced and unannounced audits.
• Support in creating staff schedules, monitoring working hours, and managing payroll.
• Participate in daily team meetings ("The Daily Reunion") to provide feedback and operational updates.
• Oversee mise-en-place preparation, ensuring it is ready 15 minutes before service.
• Assign responsibilities and train pastry staff to enhance efficiency and skill development.
• Conduct crew performance evaluations, training, and ensure compliance with MLC (Maritime Labor Convention).
• Wear Personal Protective Equipment (PPE) and follow safety procedures.
• Maintain professional grooming standards as per Vikings Image and Uniform Policies.
• Secure company property, particularly during rough weather conditions.
• Support achieving Culinary Department KPIs (quality and financial goals).
• Follow safety and security protocols, participating in fire prevention and evacuation drills.

Qualification (Your Profile)

• Minimum 8 years of baking experience, including 4 years as a Sous Chef Pastry or similar position in a premium hospitality environment.
• Advanced pastry and baking skills, including sugar work, chocolate work, and other specialized pastry techniques.
• Fluent in English excellent communication skills for interpreting menus and recipes.
• Ability to speak additional languages is an advantage.
• Leadership experience in managing multi-cultural teams.
• Flexible, stress-resistant, team player, with a strong work ethic.
• Strong administrative skills, including proficiency in PC-based databases, spreadsheets, and word processing.
• Guest-focused, service-oriented, with a professional appearance and impeccable hygiene standards.
• Comprehensive knowledge of Public Health and Sanitary Policies.
• Minimum age of 21 years.
• Ability to physically handle 50+ lbs. (30 kg) daily and work a minimum of 11 hours per day, 7 days a week.
• Previous cruise industry experience is an advantage.