Culinary

• Manage and run a section with the assistance of the Sous Chef Pastry, and with minimum supervision required from the Pastry Chef. 

• Ensure that menus, recipes, guidelines, and methods provided by the Executive Pastry Chef are followed accordingly.

• Able to work in any section of the Pastry Department and demonstrate methods and recipes to subordinates. 

• Produce and maintain the expected level of food quality in the assigned area and according to instructions from the Pastry Chef. 

• Ensure that pastry personnel is guided and trained to increase productivity.

• Maintain a safe and clean work environment by complying with USPH and Company Regulations. 

• Analyze recipes constantly for any possible improvements. 

• Submit daily food requisition to the Executive Pastry Chef.

• Countercheck daily deliveries from the Storeroom for accuracy.

• Ensure that recipe reviews are conducted, corrected if needed, and communicated to the Executive Pastry Chef. 

• Maintain quality and consistency in taste, presentation, and appearance according to recipes and pictures.

• Rectify discrepancies immediately. 

• Communicate any relevant provision issues to the Executive Pastry Chef daily. 

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board. 

• Ensure that the HACCP program is applied accordingly. 

• Control and maintain all Pastry equipment distributed to staff, ensuring that it is cleaned and/or sanitized and returned in an acceptable condition after each use. 

• Ensure that the pastry/adjacent areas are ready for an announced or unannounced inspection, performed by Ship Management or local authorities. 

• Maintain cost control within the department/team.

• Conduct workstation spot checks to ensure items are correctly cleaned and stored minimizing deterioration and waste. 

• Control food production to minimize/avoid waste.

• Ensure that all safety procedures are followed.

• Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and prepare for future advancement.

• Assist the Procurement team with storing operations and quality control.

• Advanced Pastry Skills. 

• Minimum of 8 years in the profession in a luxury hospitality establishment or upscale cruise line.

• Fluent in written and spoken English.

• Communicate effectively with the senior management.

• Possess the ability to lead and make decisions. 

• Good administrative skills.

• Experienced in coaching subordinates.

• Must be cost and quality conscious. 

• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.

• Knowledge of Microsoft programs to include but not limited to Outlook, Word, Excel.

• High School education or international equivalent.

• Pastry School degree.

• Food Hygiene Certification.

Posses a valid passport and, if available, a seaman book.