Position: Executive Pastry Chef
About: In line with corporate offices guidelines and under the supervision of the Executive Chef, the Executive Pastry Chef supervises and trains the Pastry and Bakery teams to deliver excellent products to guests and crew in all food outlets.
Requirements: Fluent English. Any additional European language is considered an advantage (Italian, Portuguese, German, Spanish, and French); Pastry Diploma/certificate and diploma in food safety/HACCP; Minimum 5 years experienced in a similar position with high volume/fine dining operation and in managing F&B personnel; Computer literate with MS Office applications; Extensive knowledge of Pastry techniques and raw materials; Good knowledge of ice-cream preparation, international desserts, chocolate and sugar; Extensive knowledge of food handling and sanitation standards; Ability to communicate clearly with managers, kitchen and dining personnel; STCW95 certification is compulsory (basic fire fighting, personal survival techniques, elementary first aid, personal security and social responsibility); A recognized medical certification is required before starting to work on board.
Benefits: health insurance, 401(k), flexible work schedule conducive to work-life balance
