Pastry Chef

Position summary

The Pastry Chef is accountable for the financial running, quality production and operational management of all Patisserie and Bakery venues onboard.

The Pastry Chef has to be a highly confident manager in himself, structured in his organization, clever with time management, adept with the displays or presentation for each outlet. They need to be very attentive to expending the maximum use of the fresh products available to achieve best results for the recipes compiled by the Corporate Pastry Chef and yet have the creativity to improvise on menu items when the need arises.

The jobholder should include the ability to:

• Develop and comply with the systems, procedures, rules, objectives and timescales set by the organization and take a disciplined approach when undertaking tasks.
• Provide the best possible solution to problem solving or decision making by conscientiously testing things, examining facts, trying different alternatives and thinking things through.
• Consider problems as a challenge, collect information relevant to the problem, be disciplined in ascertaining the root cause, identify and develop a practical solution, communicate the findings and implement action to resolve the problem.
• Be systematic and logical in the approach to decision making, ensuring that all the necessary facts and information are available and accurate and the decision maken and acted upon is astute and carefully considered.
• Create a positive and innovative atmosphere which encourages people to commit themselves to the task in hand and where necessary, go beyond the call of duty in order to achieve their key objectives.
• Generally motivate people to give their best results, praising them when things go well and appraising them of improvements which can and should be made.
• Assert authority when necessary and always strive to achieve timescales and deadlines in order to overcome problems. Continually seeks out opportunity, practicing and encouraging a culture of strategic excellence.
• Be proactive and energetic in the work situation, seeking to get things done and at the same time deal with a variety of tasks.

Essential duties and responsibilities

Operational

• Responsible for a smooth and efficient running food production operation in all outlets and for the Pastry and Bakery Department.
• Ensures that Menus, Recipes and Guidelines or Methods provided by the Corporate Pastry Chef are followed accordingly.
• Responsible to maintain quality and consistency in taste, presentation and appearance according to recipes and pictures; any possible discrepancies are to be rectified immediately.
• Supervises and check all pastry outlets (Buffet, Speciality Restaurant, Afternoon Teatime), ensuring that standards are followed accordingly.
• Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control and maintenance, Public Health Sanitation Rules and Regulations, training and re-enforcement.
• Oversee the electronic requisitioning and ordering process to ensure the proper usage of ingredients.
• Must possess good guest interaction skills and deal with feedback received.
• Must supervise the coffee corner or each location where pastries are served.
• Ensures that the Pastry & Bakery Department are productive and operated with the least supervision required from the Executive Chef.
• Provide Crew and Staff Mess with a decent selection of pastries and bakery goods for all meals.
• Assist the Executive Chef to prepare additional working schedules (Embarkation Day, Special Functions, etc.) for Pastry / Bakery Personnel.
• Ensure that recipe reviews are conducted, corrected if needed and communicated to the Corporate Pastry Chef.
• Must be knowledgeable with established quality standards and company policies.
• Must supervise the stores often to monitor the Pastry items and highly perishable products.
• Must check the fresh produce chillers on a daily basis to avoid shortages during the cruise.
• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc) and followed at all times on board.
• Ensure immaculate cleanliness in the Pastry & Bakery Department and adjacent areas, by applying safe work practices, procedures according to PH Regulations and prevent any equipment damages or loss.
  Responsible to control and maintain all Pastry & Bakery equipment distributed to his / her staff, ensuring that it’s cleaned / sanitized and returned in an acceptable and proper condition after each use.
• Fully responsible for all Pastry Equipment & Bakery in terms of cleaning, handling and storage. Any damages and/or malfunctions must be justified, recorded and reported.
• Ensures that all Pastry / Bakery Staff appear in proper, appropriate uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be followed according to Company policies at all time.
• Ensure that the pastry / adjacent areas are ready for any announced and / or unannounced inspection, done either by the Ships’ Management or local authorities. The Pastry Chef must be present for any inspection.
• Ensure that Bakery & Pastry Personnel transport their provisions with the correct utensils (fruits & Vegetables washed, cleaned and sanitized) from the storeroom to their respective outlets.
• Countercheck daily deliveries from the Storeroom of its accuracy and take the necessary action in case it is not delivered as requested.
• Assist to conduct the Dinner Service Line, which includes but is not limited to ensure a smooth and efficient service, presentation and final plating. The Dinner service must be conducted in a calm professional manner.
• Must tour all outlets during service hours (Lunch / Dinner).
• Provide requisitions for all Catering equipment (with justification, breakage report, damages, etc) to ensure a productive operation.
• Ensures that the HACCP program is applied accordingly.
• Must have a thorough understanding of how TAR operates and its procedures / policies; be familiar with the contracts and work schedules and supporting documentation.
• Must be able to compile a report reflecting the cruise and its activities, to be submitted to the Corporate Office.

Training & Development

• Attends all meetings, training activities, courses and all other work-related activities as required.
• Mentors, develops and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.
• Ensure that all food crewmembers under his/her direction follow the Ships’ Rules and regulations and are subject to a complete training and familiarization to their new job and living environment.
• Assist the Executive Chef to complete the Monthly Culinary Evaluation survey on a monthly base regarding Pastry and Bakery Staff.
• Ensure that all scheduled/necessary performance evaluations are completed to company standards.
• Establishes the manner and means to train personnel in their area of responsibility according to standard operating procedures.
• Ensure the recipe-training program is conducted as required.

Financial

• Monitor & keep the food cost under control according to company budget and standards.
• Ensure economical work practices and control the food production to minimize and avoid wastage.
• Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).

Safety Responsibilities

• Ensure that all safety procedures are adhered to, cooperating with the Staff Captain in the Ship’s Safety Program at all times and that they all follow the Ships’ Rules & Regulations.

Resources

• Must be familiar with the Human Resources Manual and Shipboard Training.
• Maintain a high level of crew morale within the culinary dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities (Other duties may be assigned.)

• Duties might be extended to the supervision of other activities i.e. afternoon tea, pool parties, cocktail parties, special functions, etc as far as the Pastry Dept is involved.
• Initiate and participate in the Cooking Demonstration as required on a cruise basis.
• Might be present during loading for quality assurance and report any discrepancies/issues to the Asst FBD.

Qualifications

Knowledge, experience, skill, and/or ability

Required

• Requires a minimum of 15 years in the profession (5* Hotel and High-end Restaurant Experience).
• At least 5 years of experience as Pastry Chef in a well-recognized luxury hospitality establishment or upscale cruise line.
• Advanced Pastry Skills and acquainted with the latest culinary trends.
• Good Bakery Skills.
• Advanced Leadership skills.

Preferred

• Shipboard Experience.

Required computer skills

• Microsoft Office Suite 2003 and higher (Word, Excel, Outlook).
• Basic Windows XP, Vista and Windows 7 Operating Platform knowledge.
• Familiarity with company proprietary and internal computer system, such as ICS, ABS and ETAR.
• Familiarly with the concept of relational database driven inventory control systems.

Education/experience/certifications

• High School Diploma or international equivalent.
• 3-year apprenticeship for professional chefs or a Bachelor’s of Science degree in Pastry Culinary Arts.
• USPH or HACCP certification.
• STCW.

Other Skills

Knowledge of general office practices, procedures and equipment; ability to prioritize tasks and work independently; strong organizational, interpersonal and communication skills; ability to interact with senior-level management and owner representatives.

Math Ability

Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and smell. The employee must be able to lift or move up to 55 pounds (20 kilograms) without assistance.

The vision requirements include

Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.