Assistant Pastry

Position Summary
1. Responsible to deliver high quality, efficient, individualized and technically excellent pastry
preparation in accordance with Company Policies and strictly upholding any Public Health standards
and towards a goal of achieving total guest satisfaction.
Reporting Structure
1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.

Education/Experience/Qualifications:
1. Minimum of 4 years experience in a similar position at an International 5 star establishment.
2. Good knowledge of International cuisine.
3. Must display the ability to pay close attention to detail and desire to take pride in one’s work.
4. Knowledge and experience of Public Health policies and procedures.
5. Ability to read, interpret and demonstrate culinary fundamentals.
6. Physically and medically fit.
7. Moral integrity is required.

Responsibilities
1. Responsible for pastry preparation and mis-en-place according to schedule and instruction.
2. Assists the Pastry Chef and Confectioner whenever needed.
3. Responsible to ensure the proper set up of service stations.
4. Coordinates guests special orders and dietary requirements. Ensuring that all dietary requirements
are met and the needs of the guest are observed in the delivery of the highest possible service.
5. Responsible to prepare items for functions and cocktail parties in a timely manner.
6. Assists in preparing the show plates.
7. Assists with cooking demonstrations and guest chef programs when required.
8. Responsible to maintain quality and consistency in taste, presentation and appearance.
9. Assists with the preparation of requisitions for all food items on the menu anticipating food counts.
10. Collects and cross checks requisition items.
11. Ensures that all set-ups are completed on schedule.
12. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company
policies and Public Health standards.
13. Practices economical food production and minimization of food waste.
14. Ensures that his/her assigned station is set up according to Company standards, maintaining in a
clean and orderly fashion.
15. Remembers guest food allergies and/or intolerances.
16. Responsible to transport produce using the correct procedures and utensils from the main galley to
assigned outlets.
17. Displays advanced pastry skills and is acquainted with the latest culinary trends.
18. Assists with regular inventories of the galley department equipment.
19. Properly cleans and maintains area and equipment according to Public Health standards.
20. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s
completed internally or by external authorities.
21. Executes strict Public Health practices in all aspects of the position.
22. Ensures that the logging of all fridge and freezer temperatures in assigned areas are in accordance
with Company procedures and Public Health standards.
23. Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
24. Strives to minimize breakage and wastage and follows proper procedures when disposing of
garbage.
25. Displays cost and quality awareness.
26. Assists managers and supervisors with the training and induction of new personnel.
27. Proactively responds to issues or potential problems quickly and efficiently involving relevant people
as required. Communicates any challenges, complaints or service difficulties to immediate
supervisor.
28. Attends all training sessions with the aim to further improve his/her level of performance.
29. Adherence to the Company’s code of conduct at all times.
30. Practices preventative maintenance

31. Keeps the Pastry Chef promptly and fully informed of all problems and matters of significance.
32. Adheres to Standard Operating Procedures set forth by the Company, is accountable for such
practices.
33. Incorporates Company service standards, personalized service and sincere hospitality by creating
positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
34. Practices good people management, maintaining proper conduct with all departments around the
ship.
35. Observes and enforces uniform and grooming standards according to Company policies.
36. All other duties as assigned.