Pastry Chef Tournant

• Ensures thesmooth and efficient operation and control of the Pastry Shop andproduction daily according to company policies. •Responsible for the production, quality and presentation of thepastry and dessert assortment to be used in the daily menus.• Assists the CDP Pastry in preparing production forecastsand recording leftovers to avoid unnecessary wastage and keep foodcosts within the budget. • Assists in the set-up of thepastry display in the various buffets. • Must have acomplete knowledge of the United States Public Health rules andregulations and ensure that they are followed daily. •Ensures the cleaning of the Pastry Shop as per the scheduleestablished by theExecutive Pastry Chef and exercises propermethods to minimize equipment damage. • Ensures that thepastry galley is ready for any announced or unannounced USPHinspections done either by the ship's management or USPHinspectors. • Responsible for the requisition andtransportation of the necessary items from the main stores to thepastry shop when assigned. • Ensures recipes and yieldsare in accordance with the company's standards. •Assists the CDP Pastry with the completion of the daily pastryconsumption re-cap as requested by the Executive Chef. •Is aware of and / or acquires the necessary knowledge to complywith the ship's standard operation, to assist guests andcrew members with inquiries. • Attends meetings, trainingactivities, courses and all other work-related activities asrequired. • Performs related duties as required. Thisposition description in no way states or implies that these are theonly duties to be performed by the shipboard employee occupyingthis position. • Shipboard employees will be required toperform any other job-related duties assigned by their supervisoror management.