Culinary Master

Pastry Chef Tournant Job Description

This position is responsible for overseeing the daily operations of the pastry shop, ensuring the smooth and efficient production of pastries and desserts, and maintaining high standards of quality and consistency.

The Pastry Chef Tournant will be responsible for mentoring junior staff, assisting in the preparation of production forecasts, and recording leftovers to minimize wastage.

Key Responsibilities:

• Operational Efficiency: Ensure the smooth and efficient operation of the pastry shop and production areas.
• Quality Control: Maintain high standards of quality and consistency in the production of pastries and desserts.
• Mentorship: Mentor junior staff members to develop their skills and knowledge.
• Production Planning: Assist in the preparation of production forecasts and record leftovers to minimize wastage.
• Cleanliness: Ensure the cleanliness of the pastry shop and production areas as per schedule.
• Inspections: Prepare the pastry galley for USPH inspections.
• Requisition and Transportation: Requisition and transport necessary items from main stores to the pastry shop when assigned.
• Recipe Management: Ensure recipes and yields are in accordance with company standards.
• Daily Consumption Recap: Assist in completing the daily pastry consumption recap as requested by the Executive Chef.
• Guest and Crew Support: Be aware of and/or acquire the necessary knowledge to comply with ship's standard operation and assist guests and crew members with inquiries.
• Meetings and Training: Attend meetings, training activities, courses, and all other work-related activities as required.

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.