Pastry Chef Tournant

• Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies.
• Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.
• Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget.
• Assists in the set-up of the pastry display in the various buffets.
• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
• Ensures the cleaning of the Pastry Shop as per the schedule established by theExecutive Pastry Chef and exercises proper methods to minimize equipment damage.
• Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship's management or USPH inspectors.
• Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned.
• Ensures recipes and yields are in accordance with the company's standards.
• Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef.
• Is aware of and/or acquires the necessary knowledge to comply with the ship's standard operation, to assist guests and crew members with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

Qualifications and Skills

• A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Knowledge of proper cleaning techniques, requirements, and use of equipment.
• Completion of high school or basic education equivalency requirement.