The Sous chef Pastry is the second in command in the Pastry Dept., his role is to assist the Executive Pastry Chef to effectively supervise and manage the onboard Pastry / Bakery Production, ensuring that Quality Standards and Procedures are in line with Company’s Rules and Regulations. The Sous
chef Pastry ensures that pastry personnel is guided and trained in order to be productive.
Ensures that his / her section is productive and operated with the least supervision required from the Executive Pastry Chef.
Provide Crew and Staff Mess with a decent selection of pastry and bakery goods for all meals.
Assist the Executive Pastry Chef to prepare additional working schedules (Embarkation Day, Special Functions, etc.) for Pastry / Bakery Personnel.
Ensure that recipe reviews are conducted, corrected if needed and communicated to the Pastry Chef.
Daily application of the Pastry Checklist to monitor production and preparation levels.
Proper use of the menu checklist, any discrepancies evaluated, reported to the Executive Pastry Chef and immediately corrected.
Assist the Executive Pastry Chef to monitor the pastry personnel’s working hours.
Be present (in case the executive pastry chef is absent) during loadings for quality control/assurance (Pastry / Bakery and Fruits / Berries).
Must be knowledgeable with established quality standards and company policies.
In conjunction with the Executive Pastry Chef, he / she must provide the necessary guidance / training and information to all Pastry / Bakery Staff in order to be fully productive and follow upon their progress.
In conjunction with the Executive Pastry Chef communicates on a daily basis with the provision team to utilize highly perishable food items.
Must check the fresh produce chillers on a daily basis to avoid shortages during the cruise. Ensure economical work practices and control the food production to minimize and avoid wastage.
Prepares the daily electronic requisitions according to the guest count / forecast figures (in absence of the pastry chef).
Must have a complete knowledge and full understanding of USPH Rules and Regulations, ensuring that working/cleaning practices are applied throughout the operation.
Ensure immaculate cleanliness in the Pastry / Bakery Department and adjacent areas, by applying safe work practices, procedures according to USPH Regulations and prevent any equipment damages / loss.
Ensures that all Pastry / Bakery Staff appear in proper, appropriate uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be followed according to Company policies at all time.
Ensure that the pastry / adjacent areas are ready for any announced and / or unannounced USPH inspection, done either by the Ships’ Management or local authorities (public health inspectors). The Sous Chef Pastry must be present during any inspection.
Ensure that Bakery / Pastry Personnel transport their provisions with the correct utensils (fruits washed, cleaned and sanitized) from the storeroom to their respective outlets.
Assist all pastry outlets during Lunch / Dinner hours, which include but is not limited to ensure a smooth and efficient service, presentation and final plating. The Dinner service must be conducted in a calm professional manner.
The Sous chef pastry must tour all outlets during service hours (Lunch / Dinner)
Duties might be extended to the supervision of other activities i.e. afternoon tea, pool parties, cocktail parties, special functions, etc as far as the Pastry Dept is involved.
Assist the Executive Pastry Chef to identify Catering equipment that needs to be ordered (with justification, breakage report, damages, etc) to ensure a productive operation.
Countercheck daily deliveries from the Storeroom of its accuracy, report any discrepancies to his / her immediate supervisor. Follow up on their progress.