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Executive Pastry Chef

2 months ago

New York, New York, United States Holland America Group Full time
Job Summary

We are seeking an experienced Pastry Chef to join our Galley team as an Executive Pastry Chef - Galley Operations. As a key member of our culinary team, you will be responsible for overseeing the production of high-quality baked goods and pastries in our galley.

Key Responsibilities
  • Supervise Product Delivery: Ensure that all baked goods and pastries are delivered to the highest standard, in compliance with company recipes and presentation guidelines.
  • Quality Control: Conduct regular taste tests and monitor mise-en-place to ensure that all products meet our quality standards.
  • Recipe Maintenance: Ensure that all company recipes are up-to-date and available to assigned staff, and that cooking and preparation processes are followed according to company guidelines.
  • Breakfast Production: Supervise the night shift staff during breakfast production and ensure that all products are prepared to the highest standard.
  • Daily Briefings: Participate in daily briefings with the Chief Baker to discuss operational performance, efficiency, and upcoming production and events.
  • Staff Training: Conduct regular briefings with the bakery staff to ensure that they are aware of their responsibilities and are equipped to perform their duties to the highest standard.
  • Cost Control: Meet bakery cost targets as directed by the Executive Chef / Chief Baker.
  • Production Scheduling: Create an effective and efficient daily/shift production schedule for assigned section, under the direction of the Chief Baker.
  • Inventory Management: Monitor the consumption of ingredients required for daily production and plan orders accordingly.
  • Knowledge Sharing: Continuously demonstrate knowledge of new trends and production methods and seek guidance from the Executive Chef / Chief Baker on implementing suggestions.
  • Performance Management: Observe each bakery staff's performance and identify top performers for career advancement or promotion.
  • Training and Coaching: Continuously train and coach assigned bakery staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product.
Requirements
  • Formal Qualification: Formal qualification in Pastry/Bakery from a recognized training institution.
  • Experience: Minimum 5 years of experience in the bakery with at least 2 years experience as CDP Baker from high-volume production. Previous cruise ship experience is preferred.
  • Knowledge: Strong knowledge of international bakery recipes and preparation, including but not limited to Danish pastries, muffins, and bread items.
  • Language Skills: Good English language skills, both verbal and written.
  • Guest Service: Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.
  • Communication Skills: Personable communicator with outstanding social/supervisory skills and a warm, friendly, caring personality.
  • Teamwork: Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.