What's expected and what you'll be up to

• Monitors quality and cost of food production ensuring set budgets are achieved and maintained
• Responsible for the entire Patisserie and Bakery operation onboard including but not limited to procurement, galley, storing and guest satisfaction as it pertains to food and service
• Responsible for providing financial and auditing reports to Snr. Executive Chef
• Assists in the organization, planning and coordination of any Guest Chef events within their area before and throughout sailing
• Hire and lead a highly motivated, pro-active Pastry and Bakery team that delivers the highest quality orientated service product delivering a cost-effective and ethical operation
• Liaises with the Food & Beverage Storekeeper, Senior Executive Chef, Executive Sous Chef and Executive Chefs regarding availability, specifications, standard items lists and delivery logistics, as well as shipboard inventory levels and stock rotation
• Complete daily walkthroughs of all culinary operations including provisions with
• Executive Sous Chef, Senior Executive Chef and each Executive Chef
• Ensure that all culinary areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations
• Assists with developing and maintaining par stocks for food product and equipment in their area