Chief Patissier

negotiable Expires in 5 months

JOB DETAIL

Department:  Hotel Department

Primary Function:  Directs and supervises the activities of the entire pastry brigade, ensure that the production meet H.A.L standard in quality and efficiency

Reports To:  Executive Chef

Major Responsibilities:

  • Direct, supervise and assist the preparation of all pastry products made onboard H.A.L ship
  • Make sure that all the products made or served onboard H.A.L ship meet the company standard as defined by the corporate office.
  • Implement on board the ship new menu, new recipes or new procedures made by the corporate office
  • Responsible for training all employees assigned to the pastry shop
  • Responsible for building teamwork among his team
  • Organize the pastry work in order to achieve the highest level of quality and efficiency required by H.A.L standard
  • Responsible for implementing and executing food handling and cleaning procedures in accordance with U.S.P.H standard as outlined in the Safe Food Handling Manual and Cleaning Specification guide.
  • Conduct daily cleaning inspection and general cleaning inspection of his complete area.
  • Reports any malfunctioning equipment, furnishing in need of repair or refurbishing to the Chief Stewart/Executive Chef
  • Responsible for the performance, appearance, dress and personal conduct of all employees assigned to the pastry shop including G.P.A SA
  • Evaluate, rate monthly each member of the pastry brigade and report objectively to the Executive Chef.
  • Responsible for supplying the pastry shop with sufficient provision in order to produce according to H.A.L quality standard.
  • Responsible for controlling the pastry food cost, by developing cost effective procedures: monitor over production, waste under Executive Chef supervision.
  • Works and cooperates closely with superiors, colleagues and subordinates in order to achieve the highest possible Guest satisfaction from the products served and communicates all pastry shop matters directly to the Executive Chef.
  • Conducts occasionally dessert/chocolate or any other pastry demonstration and classes in the Culinary Art Center.

Hiring Criteria:

  • Required: 5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
  • Required: 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
  • Required: Proven ability to provide culinary supervision, training and delegation of at least 10 pastry subordinates.
  • Required: Experience in high volume operation of at least 500 meals per service.
  • Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
  • Required: Extensive kitchen machinery and knife safety knowledge.
  • Required: Working knowledge of computers and the ability to navigate within a variety of software programs.
  • Required: Ability to effectively read, write and speak English.
  • Required: Degree from accredited culinary college or university pastry program.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.