Pastry Chef
- Recruiter:
- Paul Gauguin Cruise Line
- Category:
- Galley Jobs
- Position:
- Chef de Partie Pastry
- Updated:
- September 14, 2019
473.0 Pastry Chef
473.0.a Section 402 General Job Requirements for all Hotel Crew is part of this job description and should be read and understood.
473.0.b Reporting to: Executive Chef
473.0.c Primary Objective of Position
.1 To provide the guests with the highest quality pastries, desserts and baked goods.
.2 Running the pastry department in the main galley.
473.0.d Major Area of responsibility
.1 Customers
- Effectively handles any guest complaints that may occur during service, suggesting solutions and alternatives to guarantee effective guest recovery.
- Ensure that all guests (special and dietary) requests and concerns are responded to promptly.
- Able to use sound judgment when dealing with Guests & Crew.
- Make sure that best quality and selection of pastries are provided at all time to guests & through this helps to achieve the goal for the galley scores in the guest comment cards
- Constantly display a positive and can do attitude.
- Constantly display welcoming and approachable demeanor.
- Strictly follow and reinforce the company grooming policy.
- Keep in mind that guests always come first.
- Greet and smile at guests and crew.
- Always ready to go the extra mile.
- Communicate and interact at all time in a friendly, professional and courteous manner with guests and colleagues.
- Follow instructions received from direct Supervisors or any higher ranked officer.
- Make suggestions or recommendations to improve the Pastry Dept. operation & deserts cycle.
.2 Personal & Professional Attributes
- Prepare appropriate quantities of pastries, desserts and baked goods as specified by the Executive Chef.
- Recommend new pastry menu items to the Executive Chef.
- Ensure the proper and sufficient preparation of food in the designated station/department by adhering to the menu cycle.
- Assure the adherence to company standards in food quality, preparation of recipes, and presentation
- Adapt the CDC VSP standards to assure that proper food safety, hygiene and sanitation practices are present, inspect operational areas on a regular basis and conduct training to ensure standards are constantly met.
- Maximize food quality and minimize food waste by ensuring that unused food is properly stored and re-used (if appropriate).
- Ensure that the respective station/department is properly staffed, stocked, set up and operated,
- Obtain feedback from the Executive Chef related to guest response to food.
- Ensuring that crew is knowledgeable and well informed about the pastries / deserts prepared in the pastry.
- Take corrective action as required to address issues discussed.
- Adheres to the established menu cycle and menu recipes and coordinates the requisition of supplies with Executive Chef
- Train and assist new hires & Jr Staff.
- Share his/her knowledge with the pastry team and coach them.
- Calculate the quantity of raw ingredients based on anticipated meals counts and utilization of left overs.
- Communicate materials required in time
- Requisition materials as required in accordance with company policies.
- Maximize use of available materials by keeping current on inventory levels in the store room.
- Maintain inventory of non-perishable supplies and orders accordingly.
- Inform the Ex. Chef of any needs of new working tools and equipment.
- Recommend purchase of new equipment and supplies as necessary to the Executive Chef.
- Maintain equipment in working order by coordinating the routine maintenance and repair of equipment with Ex. Chef.
- Lead by example.
- Take full ownership of his working area.
- Maintain at all time a clean and safe working area.
- Maintain a good line of communication with colleagues working in the same area.
- Always optimize working hours of all crew in the department.
- Maintain ongoing training and development to help each of his team members to become more effective.
- Identify the needs for training and provide appropriated one.
- Develop goals that are, not only, achievable but also compatible with company objectives.
- Assist the Ex. Chef in regards of the appraisals, by providing fair and accurate comments on performance based on individual performance log, job descriptions and by recognizing top performers and crew in needs of additional training.
- Be pro-active and flexible in handling unexpected event.
- Constantly follow company P&P.
- Perform other related duties as assigned or as directed.
- Always display a can do attitude.
- Always protect company interests, assets & properties.
- Initiate ideas for improvement.
.3 Safety & compliance
- Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
- Constantly monitor the ILO.180 for compliance by providing guidance, coaching and addressing immediately the non-conformances.
- Assist the Supervisor in maintaining at all time and healthy and pleasant working environment in his/her department.
- Always follow time keeping rules.
- Fully comply with safety duties.
- Strictly follow company code of conduct and safety regulations.
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