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Executive Pastry Chef

2 months ago

Miami, United States The Cavalry Company Full time
About the Role

The Cavalry Company is seeking a highly skilled and experienced Executive Pastry Chef to join our Galley Management team. As a key member of our culinary team, you will be responsible for overseeing the activities of the food preparation and meal services aboard our ships, within your assigned area.

Key Responsibilities
  • Food Quality and Presentation: Maintain the highest standards of food quality and presentation, ensuring that all dishes meet our company's specifications and exceed our guests' expectations.
  • Team Leadership: Lead and direct a team of Pastry Chefs and assistants, providing guidance and support to ensure the smooth operation of the galley.
  • Food Safety and Hygiene: Ensure that all food production and galley maintenance procedures meet USPH and HACCP standards, maintaining a clean and safe working environment.
  • Recipe Development and Execution: Follow all recipes to company specifications, ensuring consistency and quality in all dishes served.
  • Cost Management: Assist in achieving set cost goals, ensuring that food costs are managed effectively and efficiently.
  • Communication and Collaboration: Communicate and cooperate with all team members to ensure a smooth food delivery system, maintaining a positive and productive working environment.
Requirements
  • Education: Possess an Associate degree in Hotel Management or an equivalent in Culinary Arts.
  • Cruise Line Experience: Have cruise line experience comparable to CCL or work exposure at a 5-star property with multiple dining venues, with the last position held as Pastry Chef or equivalent.
  • Skills and Experience: Possess advanced skills in fine dining desserts, formal dining desserts, petite fours, mignardises, and friandises, as well as advanced chocolate and confectionery, advanced buffet desserts, and presentations, and advanced bakery techniques.
  • Knowledge and Certifications: Demonstrate knowledge of manpower scheduling and duty rosters, and have practiced exposure to cost management and hygiene and food safety practices comparable to principles listed under the USPH VSP program.