Pastry Chef Tournant

Key Responsibilities

• Oversee the smooth day-to-day functioning and management of the Pastry Shop and its production, adhering strictly to company policies.
• Manage the preparation, quality assurance, and presentation of pastries and desserts featured on daily menus.
• Support the Chef de Partie (CDP) Pastry in forecasting production needs and monitoring leftover quantities to reduce waste and maintain food costs within budget.
• Aid in setting up the pastry displays across various buffets onboard.
• Maintain thorough knowledge of United States Public Health (USPH) regulations and ensure compliance in all daily operations.
• Supervise cleaning procedures of the Pastry Shop as outlined by the Executive Pastry Chef, ensuring proper equipment care to prevent damages.
• Prepare the pastry galley for scheduled and surprise USPH inspections by ship management or USPH officials.
• Handle requisitioning and transport of stock items from main storage to pastry shop when designated.
• Ensure that recipes and yield outputs meet company standards consistently.
• Assist the CDP Pastry in compiling daily pastry consumption summaries as requested by the Executive Chef.
• Acquire and maintain necessary knowledge of ship operations to assist guests and crew with queries related to pastry services.
• Participate in meetings, training sessions, and other professional development activities as required.
• Carry out additional duties related to the role as assigned by supervisors or management, acknowledging that other tasks beyond the listed responsibilities may be required onsite.

Qualifications and Education

• At least three years of experience working as a Pastry Cook in a high-end hotel, resort, cruise ship, or convention banquet setting; cruise ship experience is advantageous.
• Proficient understanding of proper cleaning protocols, equipment use, and maintenance.
• Completion of secondary education or equivalent basic education.
• Excellent communication skills in English.