This position is responsible for preparing the various Pastry and dessert menu items according to the provided recipes and photos.
Will be assigned a station in the pastry galley by the Pastry Chef Tournant that can be changed sometimes to become familiar with the various tasks.
Will be placed in charge of some of the pastry and dessert production.
Will be assigned to the day shift or night shift, depending on operational needs.
Sets up the Pastry displays on the buffets as needed.
Assists with the transportation of food items from the main stores to the pastry galley when assigned.
Duties include the cleaning and sanitizing of their working area and working utensils following the United States Public Health rules and regulations and all times.
Will be assigned occasionally in an early standby in the pastry galley for USPH purposes.
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 two 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.
