Assistang Pastry Chef

Job Description

• Assists the Pastry Chef in the supervision of assigned pastry team members and ensures that
company policies are followed accordingly.
• Directs, coaches, supports, supervises, and evaluates (with the Executive Pastry Chef) the
performance of all direct reports.
• Responsible for maintaining the quality and consistency in taste according to recipes and photos
provided by the corporate office.
• Sets up the pastries display in all the buffets and teatime.
• Has a complete knowledge of the United States Public Health Rules and Regulations and ensures
that they are followed throughout the entire operation daily.
• Ensures that the pastry galley’s cleaning schedule established by the Executive Pastry Chef is
followed by all team members on duty after each service and exercises proper methods to
minimize equipment damage.
• Ensures that all pastry team members are at work on time and are in proper, well-maintained
uniforms, with special attention to those working in public areas. Personal appearance and
hygiene must be according to Company policy.
• Monitors food production and records the leftovers using the provided forms, minimizing
wastage to keep food cost within budgets.
• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the
Executive Pastry Chef.
• Assists the Executive Pastry Chef with completing the daily pastry consumption re-cap as
requested by the Executive Chef.
• Ensures that all items requisitioned arrive in the Pastry Shop and are properly transported and
stored in the appropriate places as per the United States Public Health Rules and Regulations.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the
contracts and work schedule hours/week and supporting documentation.
• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard
operation, to assist guests and crew members with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required. This position description in no way states or implies that
these are the only duties to be performed by the shipboard employee occupying this position.

Qualifications:

• Minimum of two years' experience as a Pastry Chef or equivalent in an upscale hotel, resort,
cruise ship or convention banqueting service (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs
assessment techniques, quality service standards, alternative delivery systems, and guest
satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow,
“Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the
ship’s Senior Officers and the corporate office.