Executive Pastry Chef

Assistant Pastry Chef

The primary responsibility of the Assistant Pastry is the preparation of Pastry and Bread items that require basic professional skills. This position description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.

RESPONSIBILITIES:

Assist the Pastry Chef to produce pastries and bread on time and in line with Company standards and recipes. Prepare all required Pastry and Bread recipes as instructed, following the Menus, Recipes, Guidelines & Methods provided. Complete basic tasks such as creams, ice-cream, and preparation of basic doughs. Possess knowledge and ability to use general techniques such as the use of a piping bag. Able to read, understand, follow and prepare company recipes. Maintain a safe and clean work environment by complying with Company Regulations. Able to work in any section of the Pastry Department and demonstrate methods and recipes to subordinates. Produce and maintain the expected level of food quality in assigned area and according to instructions from the Pastry Chef. Maintain quality and consistency in taste, presentation and appearance, according to recipes and pictures. Rectify any discrepancies immediately. Communicate relevant provision issues to the Chef De Partie on a daily basis. Possess a good knowledge of Pastry and an understanding of culinary terms. Complete tasks effectively. Work efficiently and productively. Possess knowledge of the United States Public Health rules and regulations, and ensure that they are followed on a daily basis. Ensure that the pastry/adjacent areas are ready for announced or unannounced Inspection. Control and maintain all Pastry equipment distributed to staff, ensuring that it is cleaned and/or sanitized and returned in an acceptable condition after each use. Monitor the cleaning, handling and storage of all Pastry equipment. Justify, record, and report any damages and/or malfunctions.

Qualifications:

Minimum 2-year experience in a food preparation/service position in restaurant, resort or hotel (shipboard experience preferred). Completion of High school or GED. Pastry School Degree. Food Hygiene Certification. Ability to effectively deal with internal and external guests, some of whom will require high levels of discretion, patience, tact and diplomacy.