Junior Sous Chef

Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Junior Sous Chef - Pastry. You will form part of Culinary Arts middle management as the second lead of pastry and bakery operations on board. You are expected to cover the position of Sous Chef - Pastry in its absence and assume said role upon completion of requisite training.

• Must have comprehensive knowledge of Pastry & Bakery operations
• Precise knowledge of all product specifications in use
• Ability to coach, mentor and develop personnel and their work is a necessity
• Clear and implemented knowledge of food quality standards
• Clear and implemented knowledge of food presentation standards
• Comprehension of all work divisions of all core pastry/bakery operations*
• Clear understanding of cost management and profitability of the operation
• Maintain a clear understanding of the operation’s revenue goals
• Maintain a progressive training program toward talent development
• Clear and practiced understanding of inventory management and food ordering
• Clear and practiced understanding of all products in use and stock rotation
• Clear and practiced understanding of post-loading inspections and product specifications
• Ability to motivate assigned team towards achievement of goals
• Maintain a positive working relationship with all Food Operations and ship departments
• Ability to promote and enhance product and guest experience
• Ability to resolve guest issues with either direct contact or via consultation.
• Should have a clear and practiced understanding of all USPH policies applicable
• Should have a clear and practiced understanding of all Health and Safety policies applicable
• Should have a clear and practiced understanding of all Environmental policies applicable
• Ability to create and manage Teamwork Schedules is a requirement
• Provide feedback through Performance Appraisal systems
• Must monitor and enforce applicable IMO regulations associated with operations
• Liaise with Culinary Arts management toward the achievement of all above
• Must successfully complete food trials and product reviews assigned by the Executive Chef
• Willingly execute any other assigned or delegated tasks

• Ideally, the candidate must have a Bachelor's in Hotel Management or an equivalent in Culinary Arts
• Ability to clearly communicate in English, both verbal and written
• Cruise line experience comparable to CCL or work exposure at a 5-star property at minimum with multiple dining venues is a requirement where the last position held is at Pastry Chef or equivalent.
• Experience of the following:
• Fine dining desserts and advanced plating techniques
• Formal dining desserts and plating techniques
• Petite fours, Mignardises and Friandises
• Advanced chocolate and confectionery
• Advanced buffet desserts and presentations
• Advance Ice Creams, sorbets, and gelato
• Advanced bakery techniques, including French & Italian bread and sourdough.
• Advanced Viennoisserie
• Intermediate sugar and chocolate arts are desirable.
• Demonstrated knowledge of manpower scheduling and duty rosters
• Practiced exposure to cost management and should have been responsible/ participated in achieving set cost goals
• Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program