Position: SBN – Executive Pastry Sous Chef
About: SBN – Executive Pastry Sous Chef in the Galley department on a Global scale, reporting to the Executive Pastry Chef. Responsibilities include maintaining high culinary standards within budget limits, training staff, ensuring guest satisfaction, and managing food costs. This position requires adherence to health and safety standards, overseeing inventory, and staff supervision. The role involves close collaboration with the Executive Chef and corporate staff to uphold the company’s reputation and service quality.
Requirements: Formal degree in food management; 5+ years experience in a 5-star hotel, cruise ship, or high-profile restaurant; Certification in advanced food safety program; Preferred knowledge of cruise ship catering operations; Proficiency in English; Ability to handle physical demands and travel requirements
Benefits: health insurance, dental insurance, 401(k), flexible work schedule, employee discount on food and beverages
