Pastry Chef

negotiable Expires in 8 months

JOB DETAIL

Department: Culinary

Sub-Department: Management

Reports To: Executive Chef

Direct Reports: Sous-Chef Pastry, Chef De Partie Pastry, Asst. Chef De Partie Pastry, Assistant Pastry

 

Position Summary

The primary responsibility of the Pastry Chef is to be accountable for the financial running, quality production and operational management of all Patisserie and Bakery venues onboard.

Essential Duties and Responsibilities

Operational

  • Project the image of a confident manager.
  • Maintain a structured department.
  • Utilize exceptional time management skills.
  • Encourage subordinates to expend the maximum use of the fresh products available to achieve the best results for the recipes compiled by the Corporate Pastry Chef.
  • Improvise and be creative on menu items when the need arises.
  • Develop and comply with the systems, procedures, rules, objectives and timelines set by the organization.
  • Take a disciplined approach when undertaking tasks.
  • Provide the best possible solution to problems.
  • Consider problems as a challenge.
  • Collect information relevant to a problem, determine the root cause, identify and develop a practical solution, communicate the findings, and implement action to resolve the problem.
  • Be systematic and logical in the approach to decision making.
  • Ensure that all necessary facts and information are available and accurate, and the decision made is carefully considered.
  • Create a positive and innovative atmosphere.
  • Encourage people to commit themselves to the task at hand and go above and beyond what’s expected in order to achieve key objectives.
  • Motivate people to do their best by using positive reinforcement.
  • Assert authority when necessary.
  • Strive to follow timelines and meet deadlines to overcome problems.
  • Be proactive in the work environment.
  • Manage the food production operation in all outlets for the Pastry a nd Bakery Department in a smooth and efficient manner.
  • Ensure that menus, recipes, guidelines, and methods provided by the Corporate Pastry Chef are followed accordingly.
  • Maintain quality and consistency in taste, presentation and appearance according to recipes and pictures.
  • Rectify discrepancies immediately.
  • Supervise and check all pastry outlets (Buffet, Specialty Restaurant, Afternoon Teatime), ensuring that standards are followed accordingly.
  • Work closely with the Kitchen Steward to accomplish tasks related to inventory, equipment control and maintenance, Public Health Sanitation Rules and Regulations, and training and re-enforcement.
  • Oversee the electronic requisitioning and ordering process to ensure the proper use of ingredients.
  • Possess good guest-interaction skills and deal with feedback received.
  • Supervise the coffee corner and each location where pastries are served.
  • Ensure that the Pastry & Bakery Department are productive and operated with the least supervision required from the Executive and Senior Executive Chef.
  • Provide Crew and Staff Mess with a selection of pastries and bakery goods for all meals.
  • Assist the Executive Chef in preparing additional work schedules (Embarkation Day, Special Functions, etc.) for Pastry/Bakery Personnel.
  • Ensure that recipe reviews are conducted, corrected if needed, and communicated to the Corporate Pastry Chef.
  • Possess knowledge of established quality standards and company policies.
  • Supervise the stores frequently to monitor the Pastry items and highly perishable products.
  • Check the fresh produce chillers on a daily basis to avoid shortages during the cruise.
  • Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
  • Ensure immaculate cleanliness in the Pastry & Bakery Department and adjacent areas, by applying safe work practices and procedures according to PH Regulations.
  • Prevent equipment damages or loss.
  • Control and maintain all Pastry & Bakery equipment distributed to staff, ensuring that it is cleaned and or sanitized and returned in an acceptable condition after each use.
  • Monitor the cleaning, handling and storage of all Pastry & Bakery equipment. Justify, record, and report any damages and/or malfunctions.
  • Ensure that all Pastry/Bakery Staff is adhering to company uniform and grooming policies: Hygiene, Grooming, Personal appearance, Uniform, Safety shoes, Dress code
  • Ensure that the pastry/adjacent areas are ready for announced or unannounced inspection, performed by Ship Management or local authorities.
  • Ensure that Bakery & Pastry Personnel transport their provisions with the correct utensils from the storeroom to their respective outlets.
  • Countercheck daily deliveries from the Storeroom for accuracy
  • Take the corrective action if deliveries are incorrect or not completed.
  • Oversee the Dinner Service Line.
  • Ensure a smooth and efficient dinner service, presentation and final plating.
  • Visit all outlets during service hours (Lunch / Dinner).
  • Provide requisitions for all Catering equipment to ensure a productive operation.
  • Submit breakage reports when necessary, with justification and damages listed.
  • Ensure that the HACCP program is followed.
  • Possess a thorough understanding of how to apply the TAR and its procedures/policies.
  • Possess knowledge of contracts and work schedules.
  • Compile a report reflecting the cruise and its activities, to be submitted to the Corporate Office.

Training & Development:

  • Attend all meetings, training activities or classes related to assigned position as required.
  • Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
  • 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.
  • Assist the Executive Chef in completing the Monthly Culinary Evaluation survey regarding Pastry and Bakery Staff.
  • Ensure that all scheduled/necessary performance evaluations are completed to company standards.
  • 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:

  • Maintain cost control within department/team.
  • Ensure economical work procedures.
  • Control food production to minimize/avoid waste.
  • Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).

Safety Responsibilities:

  • Ensure that all safety procedures are followed.
  • Cooperate with the Staff Captain in adhering to the Ship 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:

  • Possess knowledge of the Human Resources Manual and Shipboard Training.
  • Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities:

  • Supervise activities such as afternoon tea, pool parties, cocktail parties, and special functions when the Pastry Dept. is involved.
  • Participate in the Cooking Demonstration as required.
  • Oversee loading for quality assurance, and report any discrepancies/issues to the Asst FBD.
  • 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 ICS 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

  • 15 years of experience in the culinary field of 5-star hotels, high-end restaurants, or cruise lines.
  • Minimum of 5 years of experience as Pastry Chef in a luxury hospitality establishment or upscale cruise line.
  • Advanced pastry skills.
  • Knowledge of the latest culinary trends.
  • Good bakery skills.
  • Advanced leadership skills.
  • 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.
  • 3-year apprenticeship for professional chefs or a Bachelor of Science degree in Pastry Culinary Arts.
  • USPH or HACCP certification.
  • STCW.
  • 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.