Reports To: Executive Chef, Sous-Chef, Pastry Chef, Head Pastry, 2nd Cook Pastry, Asst. Pastry
The Utility Pastry is responsible for the preparation of food items necessary for the pastry department.
Essential Duties and Responsibilities
Prepare all required pastry items as instructed, following the menus, recipes, guidelines & methods provided.
Take on basic tasks such as preparing creams, ice-cream, and basic doughs. Demonstrate basic techniques including use of a piping bag, and knife handling skills.
Read, understand, follow and prepare company recipes.
Maintain a safe and clean work environment by complying with Public Health and company regulations.
Work in any section of the Pastry Department
Demonstrate methods and recipes to subordinates.
Produce and maintain the expected level of food quality per Pastry Chef’s instructions.
Maintain quality and consistency in taste, presentation and appearance according to recipes and pictures provided by the company and rectify any discrepancies immediately.
Possess knowledge and understanding of culinary terms.
Complete all tasks in an efficient and timely manner.
Maintain assigned area in the event of announced or unannounced Public Health type inspection done by either the Food Manager or the actual inspectors.
Control and maintain all pastry equipment.
Monitor all pastry equipment. Damages and/or malfunctions must be justified, recorded and reported.
Report for work at assigned times, per supervisor’s instructions.
Complete other duties and responsibilities that may be assigned, such as working late.
Taste all foods to assure correct preparation.
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
High School education or better.
Minimum of two years food related experience 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.