Confectioner

Position Overview

Seeking a skilled confectioner to prepare and present high-quality pastries adhering strictly to company policies and public health regulations. The role emphasizes delivering excellent pastry products and ensuring total guest satisfaction through individualized and efficient preparation methods.

Reporting and Team Structure

• Reports to Executive Chef, Executive Sous Chef, and Pastry Chef.
• Supervises Assistant Pastry Chefs.

Key Responsibilities

• Produce premium pastry items for all meals including breakfast, lunch, tea, and dinner.
• Work collaboratively within the pastry team to create desserts, pastries, and petit fours.
• Oversee pastry operations during service periods and act as the Pastry Chef when necessary.
• Inspect buffet arrangements, service areas, and presentation plates for quality assurance.
• Manage special orders, events, and function requirements in pastry preparation.
• Plan production schedules and submit requisitions based on expected guest attendance.
• Verify accuracy of requisitioned products and supervise timely preparation of pastry setups to meet company standards.
• Maintain correct food storage, uphold quality checks, and minimize waste adhering to health and company policies.
• Ensure cleanliness and organization of workstations, monitor allergy considerations, and assist in inventory and equipment audits in the galley.
• Clean tools and work areas according to public health standards; ensure readiness for inspections.
• Strictly apply food safety and sanitation practices, monitor refrigerator temperatures, and maintain equipment properly.
• Demonstrate awareness of cost effectiveness, quality, and operational excellence.
• Support training and onboarding of new pastry staff and address any operational issues proactively.
• Participate in ongoing training and uphold company standards for conduct, grooming, and uniform.
• Carry out preventive maintenance and report issues to senior culinary management.
• Comply with all Standard Operating Procedures (SOPs) and promote excellent guest service to enhance positive experiences.
• Foster professional relations across departments and undertake any additional tasks assigned by management.

Qualifications

• Possess valid STCW95 certification.
• Have at least four years of experience in a similar role within an International 5-star hospitality environment.
• Good understanding of International cuisine and public health standards.
• Ability to comprehend and apply culinary principles effectively.
• Must be physically and medically fit for the demands of the job.

Language Proficiency

Fluent verbal and written English is mandatory as it's the working and safety language onboard. This includes communicating instructions clearly and engaging professionally with guests and crew.

Physical and Work Conditions

• Job involves prolonged standing, walking, bending, frequent use of stairs, and lifting up to 50 lbs.
• Requires working overtime and flexible, sometimes irregular, schedules.
• Work environment includes noise and high-traffic galley areas aboard the vessel with distracting conditions.