Pastry Chef Tournant

<p><b>KEY RESPONSIBILITIES</b></p><p><br /></p><p>• Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies. </p><p>• Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. </p><p>• Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget. </p><p>• Assists in the set-up of the pastry display in the various buffets. </p><p>• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. </p><p>• Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage. </p><p>• Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship's management or USPH inspectors. </p><p>• Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned. </p><p>• Ensures recipes and yields are in accordance with the company's standards. </p><p>• Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef. </p><p>• 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. </p><p>• Attends meetings, training activities, courses and all other work-related activities as required. </p><p>• 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. </p><p>• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management</p><p><br /></p><p><b>QUALIFICATIONS AND EDUCATION </b></p><p><br /></p><p>• A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). </p><p>• Knowledge of proper cleaning techniques, requirements, and use of equipment. </p><p>• Completion of high school or basic education equivalency requirement.</p><p>• Strong English communication skills</p><p><br /></p><p><br /></p><p> </p><p></p><img src="https://www.jobg8.com/Tracking.aspx?0E4wjhj1njGLL2TPEqLUjwjRBJuCUjfqo" width="0" height="0" />