Descripción de la oferta
Position Summary
The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and company policies, this role manages the daily production and execution of the pastry station to maximize cost‑efficiency and ensure total guest satisfaction.
Reporting Structure
Reports to: Executive Chef and Executive Sous Chef
Direct Reports: Confectioner and Assistant Pastry Chefs
Key Responsibilities
Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations.
Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations.
Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills.
Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements.
Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste.
Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus.
Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations.
Enforce company uniform, grooming, and professional conduct standards within the team.
Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices.
Log daily refrigerator and freezer temperatures in assigned areas according to company procedures.
Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately.
Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage.
Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints.
Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments.
Qualifications
Certification: Valid STCW95 certification.
Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5‑star hospitality establishment.
Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends.
Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging.
Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.
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