The Head Pastry is to assist the Pastry Chef in the supervision of a section of the galley in line with the company’s rules and regulations.
Essential Duties and Responsibilities
Supervises the pasty section of the buffet and the pastry team.
Maintain the quality and consistency in taste, while using the recipes and photos provided by the Main Office.
Oversee the pastries display in all the buffets and at tea time.
Possess complete knowledge of the Shipsan and the United States Public Health rules and regulations and ensure that they are followed throughout the entire operation on a da ily basis.
Adhere to the pastry shops cleaning schedule set up by Pastry Chef
Ensure that it is followed by everyone after each service, exercising proper methods to minimize equipment damage.
Ensure that pastry-men report to work on time, and that personal appearance, uniform and personal hygiene are in accordance with the company’s rules and regulations.
Monitor food production.
Complete provided forms to record leftovers.
Minimize waste in order to keep food costs within the budgets for the ship.
Prepare food requisitions for the pastry department and submit to the Pastry Chef.
Complete the daily pastry consumption re-cap as requested by the Executive Chef.
Ensure that all items requisitioned arrive in the pastry and are properly transported
and stored in the appropriate places per Shipsan/United States Public Health Rules and Regulations.
Maintain clean pantry shops in the event of any announced or unannounced Shipsan/United States Public Health type inspection.
Be present when the ship is subject to a Shipsan and USPH inspections.
Evaluate staff according to company procedures.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
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
Knowledge, experience, skill, and/or ability
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).
Fluency in additional languages
Required computer skills
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
FBS/ICS Apollo Inventory system
Culinary School degree
Minimum of two years experience as a Head Cook in a hotel or convention banquet service, or cruise ship environment.
Equivalent combination of education and experience.
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.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
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.
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.