Assistant Pastry

negotiable Expires in 9 months

JOB DETAIL

Reports To : Pastry Chef / Head Pastry

Position Summary

The Assistant Pastry is responsible for the preparation of pastry items that require basic professional skills.

Essential Duties and Responsibilities

Operational 

  •  Assist the Pastry Chef in producing pastries on time and in line with company recipes and standards.
  • Prepare all required pastry items as instructed, following the menus, recipes, guidelines & methods provided.
  • Take on basic tasks such as preparing creams, ice-cream, and basic doughs. Demonstrate basic techniques including use of a piping bag, and knife handling skills.
  • Read, understand, follow and prepare company recipes.
  • Maintain a safe and clean work environment by complying with Public Health and company regulations.
  • Work in any section of the Pastry Department
  • Demonstrate methods and recipes to subordinates.
  • Produce and maintain the expected level of food quality per Pastry Chef’s instructions.
  • Maintain quality and consistency in taste, presentation and appearance according to recipes and pictures provided by the company and rectify any discrepancies immediately.
  • Communicate on a daily basis, any relevant provision issues to the Head Pastry.
  • Possess knowledge and understanding of culinary terms.
  • Complete all tasks in an efficient and timely manner.
  • Maintain assigned area in the event of announced or unannounced Public Health type inspection done by either the Food Manager or the actual inspectors.
  • Control and maintain all pastry equipment.
  • Clean and sanitize all pastry equipment, and return it in an acceptable condition after each use.
  • Monitor all pastry equipment. Damages and/or malfunctions must be justified, recorded and reported.
  • Report for work at assigned times, per supervisor’s instructions.
  • Complete other duties and responsibilities that may be assigned, such as working late, assisting the procurement team with storing operations, etc.

Training & Development

  • Attend all meetings, training activities or classes related to assigned position as required.
  • Ensure that culinary crewmembers follow the rules and regulations of the ship.
  • Train new crewmembers and provide orientation of their new job and living environment.
  • Train personnel in their area of responsibility according to standard operating procedures.
  • Ensure the recipe-training program is conducted as required.

Financial

  • Contain costs through the proper use, handling and maintenance of records, reports, supplies and equipment.

Safety Responsibilities

  • Maintain a safe and sanitary environment for all guests and crew members.
  • Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
  • Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
  • Participate in safety drills as required.
  • Comply with Marella Cruises’ Safety and Pollution Prevention Program
  • Comply with Marella Cruises’ Operating Procedures Resources.

Other Duties and Responsibilities

  • As assigned

Qualifications

Knowledge, experience, skill, and/or ability

Required

  • Fluent in written and spoken English,
  • Must be able to communicate effectively with the senior management.
  • Ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Work with international team members.
  • Perform assigned duties under pressure (time constraints).

Preferred

  • Fluency in additional languages

Education/experience/certifications

  • High School education or better.
  • Minimum of two years food related experience in a hotel or convention banquet service, or cruise ship environment.
  • Equivalent combination of education and experience.

Other Skills:

  • Knowledge of general office practices, procedures and equipment.
  • Ability to prioritize tasks and work independently.
  • Strong organizational, interpersonal and communication skills.
  • Ability to interact with senior-level management and owner representatives.

Math Ability:

  • Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
  • The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

  • Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.