Position Duties and Responsibilities:- Must have comprehensive knowledge of Pastry & Bakery operations.
- Precise knowledge of all product specifications in use
- The ability to coach, mentor and develop personnel and their work is a necessity
- Clear and implemented knowledge of food quality standards
- Clear and implemented knowledge of food presentation standards
- Comprehension of all work divisions of all core Pastry/bakery operations
- A clear understanding of cost management and profitability of the operation
- Maintain a clear understanding of the operation’s revenue goals
- Maintain a progressive training program toward talent development
- Clear and practiced understanding of inventory management and food ordering
- Clear and practiced understanding of all products in use and stock rotation
- Clear and practiced understanding of post-loading inspections and product specifications
- Maintain clear and practiced understating of stock ordering operations and accounting principles
- Ability to motivate the assigned team toward the achievement of goals
- Maintain a positive working relationship with all parts of the Food Operations and Ship departments
- Ability to promote and enhance product and guest experience
- Ability to resolve guest issues with either direct contact or via consultation.
- Should have a clear and practiced understanding of all USPH policies applicable
- Should have a clear and practiced understanding of all Health and Safety policies applicable
- Should have a clear and practiced understanding of all Environmental policies applicable
- The ability to create and manage Teamwork Schedules is a requirement
- Provide feedback through Performance Appraisal systems
- Must monitor and enforce applicable IMO regulations associated with operations
- Liaise with Culinary Arts management toward the achievement of all above
- Must successfully complete food trials and product reviews assigned by the Executive Chef
- Willingly execute any other assigned or delegated tasks
Position Minimum Requirements: - Ideally, the candidate must have a Bachelor's in Hotel Management or an equivalent in Culinary Arts
- Ability to clearly communicate in English, both verbal and written
- Cruise line experience comparable to CCL or work exposure at a 5-star property at minimum with multiple dining venues is a requirement where the last position held is at Pastry Chef or equivalent
- Experience of the following:
- Fine dining desserts and advanced plating techniques
- Formal dining desserts and plating techniques
- Petite fours, Mignardises and Friandises
- Advanced chocolate and confectionery
- Advanced buffet desserts and presentations
- Advance Ice Creams, sorbets, and gelato
- Advanced bakery techniques, including French and Italian bread and sourdough
- Advanced Viennoisserie
- Intermediate sugar and chocolate arts are desirable
- Demonstrated knowledge of manpower scheduling and duty rosters
- Practiced exposure to cost management and should have been responsible/ participated in achieving set cost goals
- Demonstrated exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program
- At least 21 years of age.
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