Department: Hotel

Reports To: Executive Chef

Job Summary: Directs and oversees team members and overall food presentation, production, and presentation in the entire pastry department.

Key Responsibilities:

• Comply with company policy regarding waste separation and environmental compliance.
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
• Direct, supervise and assist the preparation of all pastry products onboard in order to ensure the overall quality, quantity, attractiveness and correctness of all pastry items served are as per company standards.
• Directs, supervises, assists and trains all team members assigned to the pastry department.
• Prepare daily schedule for all pastry employees.
• Evaluate, and conduct monthly ratings for each member of the pastry department.
• Responsible for performance, appearance, dress and personal conduct of all team members assigned to the pastry department.
• Monitors and controls actual hours worked for all pastry department team members.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Controls food cost by monitoring production, consumption and forecasts.
• Prepare daily requisition for Executive Chef for all items ordered from stores for use in the pastry department.
• Check quality and quantity of items ordered and received from stores.
• Works closely with the Executive Chef in order to achieve the highest possible Guest Satisfaction Scores from pastry department products served.
• Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Assigns all cleaning responsibilities within the pastry department according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment.
• Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef.
• Works closely with galley leadership and other department leaders.
• Perform other job related functions as assigned.

Core Capabilities:

• Multi-tasking and all around pastry leader.
• Builds a strong team and fosters collaboration.
• Able to manage high volume and fine dining teams.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all longterm company goals and brand direction.
• Good communication skills.

Desired Skills & Experience:

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

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