About the job

Position Summary

Assists the Pastry Chef in the supervision of assigned Pastry personnel, and ensures that company policies are followed accordingly

Essential Duties and Responsibilities

• Directs, coaches, supports, supervises and evaluates (in conjunction with the Pastry Chef) the performance of all direct reports
• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office
• Sets up the pastries display in all the buffets and tea time
• Has complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation on a daily basis
• Ensures that the Pastry Shop’s cleaning schedule established by the Pastry Chef is followed by all personnel on duty after each service, and exercises proper methods to minimize equipment damages
• Monitors the food production and records the leftovers using the provided forms, minimizing wastage in order to keep food cost within budgets
• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the Pastry Chef
• Assists the Pastry Chef with the completion of the daily pastry consumption re-cap as requested by the Executive Chef
• 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

Skills and Qualifications

• Minimum of 4 years experience as a Chef De Partie Pastry, Assistant Pastry Chef, or Jr Sous Chef Pastry in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred)
• A culinary school degree or relevant training is a plus
• Good English communication skills (oral and written)
• Willing to work onboard for at least 6 months
• Has a valid passport copy
• Willing to undergo training required by the maritime institute