Pastry Sous Chef

Manages and coordinates activities of workstations while engaged in preparing, mixing baking, decorating and presenting of Company standard recipes, specializing in Pastry and Bakery products served in a variety of dining venues onboard the ship.
ll duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, USPH and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship.