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Executive Pastry Bakery Chef - CSSI
Princess Cruises
Mumbai, IND
Contract, Full Time
Senior · 6+ years experience
Onsite
Discovered 3 weeks ago
Free
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Key Responsibilities
- The Executive Pastry and Bakery Chef is responsible for managing the production and delivery of pastry items for all food outlets, ensuring compliance with Company recipes and picture presentation. They maintain product quality through tasting panels and participate in mise en place during preparation periods. They regularly seek guidance from the Corporate Pastry Chef or Executive Chef on implementing new pastry trends and production methods.
- The Executive Pastry and Bakery Chef manages pastry and bakery galley staff during operational activities and service periods, ensuring adherence to Company standards. They conduct daily briefings with the team to discuss operational performance and upcoming products. They train and coach staff in correct production methods, culinary techniques, menu knowledge, product-holding techniques, and presentation and delivery of the product.
- The Executive Pastry and Bakery Chef advises guests about restricted diet options and ensures options are available for guests with special dietary requirements. They prepare special-occasion cakes as requested.
- The Executive Pastry and Bakery Chef plans and updates the weekly pastry and bakery schedule to ensure cross-utilization of resources and manpower.
- The Executive Pastry and Bakery Chef monitors costs and expenditures of pastry and bakery operations, controlling production levels, targets, and par levels to ensure they fall within the established budget. They also monitor consumption trends in various outlets and set production levels accordingly.
- In coordination with the Chief Baker, The Executive Pastry and Bakery Chef observes teammates' performance and delivers prompt correction, improvement, or reinforcement. They identify top performers and mentor them for career advancement or promotion.
Skills, Knowledge & Expertise
- A degree in Pastry Arts from a recognized culinary institution or a three-year apprenticeship in lieu thereof would be ideal.
- The ideal candidate should have a minimum of six years of experience in large volume hotel or pastry operations, with cruise ship experience being a plus. At least two of those years should have been as Executive Pastry Chef or an equivalent rank.
- The ideal candidate should be familiar with menu cycles and daily consumption of products and should be able to manage a large volume production schedule.
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