Department: Culinary

Sub-Department: Pastry

Reports To: Assistant CDP Pastry, CDP Pastry, Sous Chef Pastry, Pastry Chef, Executive Pastry Chef

Position Summary

The primary responsibility of the Assistant Pastry is the preparation of Pastry items that require basic professional skills.

Essential Duties and Responsibilities

Operational

• Assist the Pastry Chef to produce pastries on time and in line with Company standards and recipes.
• Prepare all required Pastry 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 USPH and 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, performed by
• Ship Management or local authorities.
• Control and maintain all Pastry equipment distributed to staff, ensuring that it is cleaned and/or s a ni ti zed 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.
• Report for duty at assigned times.
• Follows supervisor instructions.

Training & Development

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

Financial

• Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment within his assigned section.

Safety Responsibilities

• Ensure that all safety procedures are followed.
• Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
• Follow the Ship Rules & Regulations.
• 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.
• Participate in safety drills as required.

Resources

• Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated i n a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities

• Attend early stand-by for any inspection.
• Work late hours occasionally for specific events.
• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
• Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
• Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
• Participate in all mandatory training without excuse.
• Perform all other duties as requested by shipboard management or shore side.

Qualifications

Knowledge, experience, skill, and/or ability

Required

• Good Pastry Skills.
• Minimum of 2 years of experience in the field, in a luxury hospitality establishment or upscale cruis e line.
• Fluent in written and spoken English.
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• 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 language(s)
• Cruise Ship Experience.

Required computer skills

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
• Possess sufficient computer knowledge to use the company software.
• Familiarly with relational database driven inventory control systems.

Education/experience/certifications

• High School education or international equivalent.
• Pastry School degree.
• Food Hygiene Certification.
• 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.