The opportunity
About the role
Segoe UI; \* \*Default Paragraph Font; \*Hyperlink; \*Normal Table; \* •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; ; \* WHAT'S EXPECTED AND WHAT YOU'LL BE UP TO •â0 Monitors quality and cost of food production ensuring set budgets are achieved and maintained •â0 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 •â0 Responsible for providing financial and auditing reports to Snr. Executive Chef •â0 Assists in the organization, planning and coordination of any Guest Chef events within their area before and throughout sailing •â0 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 •â0 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 •â0 Complete daily walkthroughs of all culinary operations including provisions with •â0 Executive Sous Chef, Senior Executive Chef and each Executive Chef •â0 Ensure that all culinary areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations •â0 Assists with developing and maintaining par stocks for food product and equipment in their area
