Chef de Cuisine Pastry / Bakery

Chef de Cuisine Pastry / Bakery
. Responsible for promoting creativity, innovative production, cost control, and revenues
. Manage Pastry and Bakery Galley Staff
. Coordination of all food offering including group offerings and special requests
. Oversee allergy and dietary training of Galley staff and ensure training is in accordance with strict company LOG's and guidelines
. Oversee proper preparation of special dietary meals and food allergy needs for Guests and Crew
. Create new flavor experiences by being innovative with food combinations, textures and flavors

Krav/Essential requirements:
. Minimum four years experience within high volume food operation
. Proven technical and functional understanding of the ship based food operation
. College education or equivalent industry experience preferred
. Certified Executive Pastry Chef or equivalent degree in Culinary Arts
. Excellent working knowledge of food and beverage products, services, and equipment
. Excellent written and verbal communication skills
. Ability to calculate and control cost potentials/projections and understands the impact on budget
. Ability to propose, write and implement menus of high quality based on theme and seasonal availability