Pastry Chef

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 and Executive Sous Chef.
2. Subordinates – Confectioner and Assistant Pastry Chefs.

Responsibilities
1. Responsible to manage and oversee the production of pastries for breakfast, lunch, tea time and
dinner for guests and crew.
2. Responsible to ensure the proper set up of service stations.
3. 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.
4.Responsible to prepare items for functions and cocktail parties in a timely manner.
5. Organizes and delivers pastry demonstrations.
6. Prepares and provides show pieces for all buffets.
7. Responsible to prepare the show plates.
8. Assists with cooking demonstrations and guest chef programs when required.
9. Organizes and leads training sessions for all pastry team members to continuously develop their
knowledge, techniques, skills, guest focus and sense of service.
10. Regularly monitors customer satisfaction and assumes personal responsibility to ensure it, taking
prompt and efficient action to rectify any issues.
11. Responsible to maintain quality and consistency in taste, presentation and appearance.
12. Prepares requisitions for assigned station for all food items on the menu anticipating food counts.
13. Cross checks requisition items.
14. Ensures that all set-ups are completed on schedule.
15. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company
policies and Public Health standards.
16. Practices economical food production and minimization of food waste.
17. Ensures that his/her assigned station is set up according to Company standards, maintaining in a
clean and orderly fashion.
18. Remembers guest food allergies and/or intolerances.
19. Displays a working knowledge of baking with ingredient limitations.
20. Supervises the bakery production and requisitions on a daily basis.
21. Provides the officer and crew mess with a decent selection of pastry and bakery goods for all meals.
22. Assists with menu planning, maintaining standard recipe manuals and follows the Company menu
cycle.
23. Ensures that the pastry team transports their produce using the correct procedures and utensils from
the main galley to their assigned outlets.
24. Displays advanced pastry skills and is acquainted with the latest culinary trends.
25. Ability to ensure that the pastry and bakery department are productive and operated with the least
supervision required from the Executive Chef.
26. Assists with regular inventories of the galley department equipment.
27. Properly cleans and maintains area and equipment according to Public Health standards.
28. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s
completed internally or by external authorities.