Executive Sous Chef Pastry and Bakery


As our Executive Sous Chef Pastry & Bakery you will be a part of our exciting, high-volume shipboard Pastry & Bakery operation and oversee its multicultural world-class team. You will be responsible for managing the culinary activities of our state of the art kitchens while executing international cuisine for multiple venues. In addition, you will have the opportunity to travel the world while working for a top global employer of choice.

Career snapshot:

• Oversight and execution of culinary operations to deliver quality cuisine and create a superb dining experience, thereby ensuring guest satisfaction

• Collaborate with the Executive Chef to forecast and manage menu requirements for the main and specialty restaurants buffets

• Manage and train large culinary staff to ensure performance standards are met on a consistent basis


• Culinary school degree required from an accredited culinary or hotel school

• Five years’ experience as Pastry Chef on cruise ships or Three years’ experience as an Executive Pastry Chef in an upscale hotel with large convention/banquet facilities

• Strive for the highest food quality, constantly thrive to upgrade the product, stays up to date with industry trends promoting team creativity with leading by sample approach

• Understands the financial aspects of a food operation including the successful identification of expense reduction through cost control maintaining quality and standards

• Ability to speak, read and write English clearly and distinctly with guests and employees

• Enforce HACCP procedures for sanitation and cleanliness

• All international applicants must have the ability to obtain C1/D visa (and other relevant visas) when applicable

• Must meet all physical requirements, including the ability to participate in emergency life-saving drills and required training


• Ability to work with inventory related software (crunch time, etc)

• Ability to speak, read and write multiple languages is a plus

• Cruise ship experience and USPH knowledge