THE GIG:

We’re on an exciting journey to create one of the most irresistible travel brands in the world and are building an epic team to help make our ambition a reality. We are on the hunt for a super talented ‘someone’ who will bring our Patisserie & Bakery vision to life. Think you can rise to the occasion? … Keep reading!

This ‘someone’ will oversea the entire Patisserie and Bakery operation and make sure that our Sailors (guests) have the most memorable experience at sea… No pressure! This special person will train, coach, and mentor our talented Pastry crew. We are looking to turn cakes upside down and make our Sailors phyllo something special when they see our gorgeous pastries!

In other words, this ‘someone’ needs to know how to Make Ship Happen. Your excellent attention to detail and self-starter mentality means you can think quick on your feet and keep calm when ship gets real. Ultimately, we won’t be able to remember how we got by without you.

What You’ll be Up to:

• Monitors quality and cost of food production ensuring set budgets are achieved and maintained
• Responsible for the entire Patisserie and Bakery operation onboard including but not limited to procurement, galley, storing and guest satisfaction as it pertains to food and service
• Responsible for providing financial and auditing reports to Snr. Executive Chef
• Assists in the organization, planning and coordination of any Guest Chef events within their area before and throughout sailing
• Hire and lead a highly motivated, pro-active Pastry and Bakery team that delivers the highest quality orientated service product delivering a cost-effective and ethical operation
• Liaises with the Food & Beverage Storekeeper, Senior Executive Chef, Executive Sous Chef and Executive Chefs regarding availability, specifications, standard items lists and delivery logistics, as well as shipboard inventory levels and stock rotation
• Complete daily walkthroughs of all culinary operations including provisions with Executive Sous Chef, Senior Executive Chef and each Executive Chef
• Ensure that all culinary areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations
• Assists with developing and maintaining par stocks for food product and equipment in their area
• Monitor that the Pastry and Bakery team are adhering to the opening and closing times of each venue
• Assist and work with the Corporate Chefs in Pastry Menu implementation and delivery
• Carries out training, coaching and mentoring of the Pastry and Bakery team and ensure deputies follow suit
• Monitors and ensures correct storage and cold storage of all products within the Pastry and Bakery area according to company standards
• Inform the Senior Executive Chef of all relevant issues regarding the Pastry and Bakery operation requesting the appropriate support
• Oversees the creation of celebration cakes and desserts for special occasions onboard
• Ensures that any Sailor requests for special food requests, diets or allergies are adhered to
• Reports to Technical department any defects or repairs that affect the daily operation in their area and that potentially violate USPH and/or SMS requirements
• Conducts regular spot-checks and inspections of USPH and other Public Health requirements within their area
• Prepares and conducts cooking demonstrations and events for the Pastry and Bakery area
• Frequently visits Sailor tables during service to gain feedback on culinary standards and general satisfaction
• Reviews Pastry and Bakery crew rotas ensuring that each outlet has the required manpower to deliver a high-quality service
• Checks and approves all food requisitions for their area to avoid overstocking in the galley storage spaces and unnecessary wastage
• Monitors food wastage in their area to ensure costs are kept to a minimum
• Ensures ILO Work & amp; Rest hours are followed and entered into the timekeeping system accurately
• Ensures all outlets are following the portion control charts for Pastry and Bakery goods
• Accountable for the general cleanliness of all Pastry and Bakery outlets in conjunction with the Sanitation Officer and Kitchen Steward
• Ensure the Crew Dining area is provided with a high-quality selection of pastries and bakery goods for all meals
• Carries out recipe reviews and where improvements and/or corrections are required, communicates with the Corporate Chef

Super Powers Required:

•  Minimum 10 years’ experience as Executive Pastry Chef/Chief Patissier onboard a Cruise ship or 4/5* hotel/resort
• Excellent organizational skills and able to work in a fast paced environment
• Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity
• Passionate about people and able to handle sailor complaints with a smile!
• All certificates as required by the STCW code for this position
• Qualification within Bakery and/or Patisserie
• Knowledge of Vessel Sanitation Program regulations and procedures
• Experience of budgeting and cost control, including working with Inventory reports, food cost reports and monthly financial statements
• Comprehensive knowledge of pastry and bakery techniques and skills
• Strong written & verbal skills

What Matters to Us

At Virgin, your personality matters as much as how good you are at what you do. We want you to bring it to our hang out spot and help make the place even better. So, we won’t be surprised to hear that when people talk about you they say you are clever, on top of it, able to think ahead, intuitive, passionate and someone people respect and enjoy working with because you make things happen.

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.” The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons.