Pastry Cook

The Pastry Cook ensures a successful link between the Chief Pastry and the pastry shop. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Pastry Cook is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chief Pastry and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues. The Pastry Cook is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue.

ESSENTIAL FUNCTIONS

• Provide leadership to area of responsibility

• Ensures all food is prepared fresh and is of the highest quality

• Strictly adheres to all recipes, methods and instructions from supervisor

• Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members

• Arrives on-time in clean uniform

• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus

• Responsible for mise-en-place, and food service for production area

• Consistently checks food handling and storage procedures while training team members to do the same

• Assists Chief Pastry in documenting and maintaining a waste log to improve forecasting and production models

• Assists Chief Pastry in adjusting daily requisitions to reflect trends and forecasts

• Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved

• Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.

• Actively participates in daily focus meetings with team members to ensure communication and daily expectations

• Maintain USPH/FDA standards for outlet

• Inventory and ordering of all food items

• Reconciliation of items upon receipt

• Assists Chief Pastry in adhering to budget constraints in regards, to labor, product, and equipment

• Assists Chief Pastry by completing and delivering of all reports, documents, and other items requested by supervisor to the chef’s office/personal assistant.

• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.

• 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.

DIMENSIONS

• Ability to read, write, and communicate with team members

• Ability to follow standards recipes and convert quantities mathematically

• Ability to taste all foods to assure correct preparation

• Demonstrate a sense of urgency

NATURE AND SCOPE

• Hands-on attitude, leads by example! Always goes the extra mile to ensure passenger satisfaction.

• The incumbent must be able to work in a multi-cultural environment; also, must be able to adjust to changes in schedules, assignments and deadlines.

QUALIFICATIONS

• Intermediate to Advanced knowledge of all pastry competencies is required.

• Advanced knowledge of principles and formulas concerning starches, fats, sugars, liquids, eggs, and flavorings are required.

• Minimum of two years of experience in preparing and training others in fruit coulis preparation is required.

• Minimum of two years of experience in preparing and training others in show-pieces is required.

• Minimum of one year of experience on cruise ship or high volume hotel/restaurant is required.

• Minimum of one year of experience in a pastry supervisory position is required.

• Minimum of two years of culinary experience is required.  Some formal culinary training from a recognized educational institution may substitute for this experience requirement at an equivalent rate.

EDUCATION

• Culinary School 2-4 year degree or foreign equivalency

ATTRIBUTES  

• Detail-oriented and conscientious

• Passionate about hospitality and customer service driven

• Must have a professional appearance and good hygiene

• Respect for all co-workers and guests

• Pride in your work by creating positive energy, excitement and fun

• Able to work 7 days a week

• Demonstrate positive behaviors; smiling, being polite and courteous

• Able to develop a camaraderie with team members

• Ability to live in close quarters, share limited space with other cabin-mates

EQUAL OPPORTUNITY EMPLOYER
It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.