Executive Sous Chef Pastry

About the role

Explora Journeys is looking for an Executive Sous Chef Pastry to assist the Executive Pastry Chef in keeping all pastry production areas running efficiently. The role covers the quality, production and operational management of all Patisserie venues onboard, including the buffet, specialty restaurant and afternoon teatime.

Key responsibilities

• Manage the food production operation of the Pastry Department smoothly and efficiently, following menus, recipes, guidelines and methods from the Corporate Pastry Chef.
• Maintain consistent taste, presentation and appearance, and ensure smooth dinner service, presentation and final plating.
• Supervise all pastry outlets and check that standards are met; supervise stores and check fresh produce chillers daily to avoid shortages.
• Work with the Kitchen Steward on inventory, equipment control and maintenance, public health sanitation rules and training.
• Oversee electronic requisitioning and ordering, countercheck daily deliveries, and oversee loading for quality assurance.
• Ensure food safety procedures, food quality requirements and public health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed, and monitor cleaning, handling and storage of equipment.
• Mentor and train subordinates, complete performance evaluations, and help the Executive Chef with the monthly culinary evaluation survey.
• Maintain cost control, control food production to minimise waste, control overtime and apply TAR procedures within budget.

Required profile

• 15 years of culinary experience in 5-star hotels, high-end restaurants or cruise lines; minimum 2 years as Executive Sous Chef Pastry in a luxury establishment or upscale cruise line (cruise ship experience preferred).
• High school education or equivalent, or a 3-year professional chef apprenticeship or a Bachelor of Science in Pastry Culinary Arts.
• Fluent written and spoken English; able to work with international teams and perform under pressure.
• Able to lift or move up to 55 pounds (25 kg) without assistance.
• Passport, visas and certificates as required by the company and for entry into the cruising area; HACCP or USPH food safety certification.

Required skills

• Advanced pastry skills and good bakery skills.
• Intermediate food safety knowledge and basic ISO 22000.
• Proficiency with Microsoft Word, Excel and Outlook.
• Leadership, coaching, cost and quality awareness, and strong organisational and communication skills.