Pastry Chef Tournant

7 months ago

India Celebrity Cruises Full time

KEY RESPONSIBILITIES


  • Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies.
  • Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.
  • Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget.
  • Assists in the set-up of the pastry display in the various buffets.
  • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
  • Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage.
  • Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
  • Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned.
  • Ensures recipes and yields are in accordance with the company’s standards.
  • Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef.
  • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
  • Attends meetings, training activities, courses and all other work-related activities as required.
  • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
  • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.


FINANCIAL RESPONSIBILITIES


  • This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.


MOTIVATIONAL RESPONSIBILITIES


  • Monitors and manages the various assigned workstation functions.
  • Monitors the assignment of duties and responsibilities to their staff.
  • Observes and evaluates staff and work procedures to ensure quality standards and service are met.
  • Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
  • Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
  • Mentors, develops, and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement.


QUALIFICATIONS AND EDUCATION


  • A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
  • Knowledge of proper cleaning techniques, requirements, and use of equipment.
  • Completion of high school or basic education equivalency requirement.


Internal Candidate Requirements:

In addition to the stated hiring requirements, internal candidates are required to fulfill the following:

  • Completion of a minimum of two contracts as Pastry Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.

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