ocean - executive pastry chef

Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure. No other cruise line has ever received these same honors by both publications at the same time.

ROLE OVERVIEW

• Part of our Galley team on our Ocean vessels, the Executive Pastry Chef supervises and manages the onboard Pastry/Bakery Production, ensuring quality standards & procedures are in line with Company Procedures and STAR Service Standards.  

• The Executive Pastry Chef reports to Executive Chef

YOUR RESPONSIBILITIES

• You are required to implement and maintain all service standards, menus and recipes as determined by the Corporate Office, and it is your duty to provide your team with ongoing training and support.

• It is your responsibility to ensure safe, quality pastry production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.

• Work closely with the Kitchen Steward to accomplish tasks related to inventory, equipment control & maintenance, training & re-enforcement and all Public Health Policies. 

• Ensure that regular recipe reviews are conducted & adjusted accordingly and communicate findings to the Executive Chef & Corporate Office; make use of daily checklists to monitor production and preparation levels.

• Regularly communicate with the provisions team to utilize highly perishable food items and check fresh produce chillers, to avoid shortages/wastage during the cruise.

• Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving pastries/baked goods on a daily basis to ensure that all pastry/bakery outlets & displays are in line with the quality & cleanliness of Viking’s Standards and all Public Health Policies. Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation and final plating; and tour all outlets during service hours.

• Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.

• Be present during loadings for quality control and assurance; prepare daily electronic requisitions.

WHY JOIN VIKING? 

Elevate Your Career 
Regardless of where you are on your career journey, Viking can help you in reaching new destinations with: 

• Paid training program in skills and approach to premium hospitality services 

• On-the-job coaching to help you advance rapidly  

• A lifelong network of hospitality professionals from many different countries 

• Internal transfer opportunities to River, Ocean and Expedition ships 

On board our ship 

• Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members 

• Crew cabins with only 2 berths (you will have one roommate). 

• Travel to/from the ship provided by Viking 

• Crew-only deck, dedicated recreational spaces and activities 

• Access to use the guest fitness center during certain hours 

Employee benefits 

• Referral program 

• Loyalty bonuses 

• Tax-free salary

YOUR PROFILE

• Must have shipboard or premium hospitality experience with at least 2 years in the same role.

• Advanced pastry & baking skills, covering sugar work, chocolate work and any other specialized skills, are required. 

• Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.

• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.

• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with a proven and comprehensive knowledge of all Public Health and Sanitary Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities.

• Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.