Chef de Cuisine Pastry

Responsibilities

  The CDC Pastry operates under the guidance of the Executive Chef. He/she take their orders directly from the Sous Chef Pastry. He/she will report to the Executive Sous Chef if the Sous Chef Pastry is not on duty. He/she is responsible for all dessert production as indicated in the menu plan, recipes and methods and as assigned by the supervisor. Ensures that production is efficient and no waste occurs. He/she supervises the Pastry Cook and Asst. Pastry Cook in the pastry station. He/she is responsible to take care of all requests from the supervisor (above) pertaining to specific assignments that may arise with short notice, due to special functions, itinerary or other unforeseen changes. He/she is responsible to frequently communicate the status of all pastry food production to the supervisor (above). He/she is responsible to supervise, monitor and delegate all, and extra work-load to subordinates within a timely and cost efficient manner. He/she is responsible to inform the supervisor when routine work, for various reasons, can’t be executed in the given time frame and await further instruction. He/she shall inspect all equipment and machinery used in their area of responsibility and report any problems or situations to the Executive Chef or the Chef’s Personal Assistant. He/she has a thorough knowledge of the culinary pastry arts and is fully responsible for the quality and presentation of food leaving the station. He/she is training the 1 st Cook Pastry , Pastry Cook and Asst. Pastry Cook whenever time allows it. Make sure all food is stored and all areas are cleaned to USPH standards.



NATURE AND SCOPE
Hands-on attitude leads by example! Always goes the extra mile to ensure passenger satisfaction

KNOWLEDGE AND EXPERIENCE
1 year experience as CDC Pastry in a large hotel/resort pastry operation or cruise ships. 2 years experience as Cook Pastry in various hotels or restaurants. 2 years experience as Asst. Cook Pastry.
Very good pastry skills. Very good oral and written communication. Experienced in training subordinates in large quantity pastry preparation and good knowledge of quality dessert operations. Good artistic pastry skills for various buffet displays and show plates. Has the ability to taste all desserts to assure correct preparation.
Able to train subordinates in all USPH matters and entire pastry production.

Language and Other Requirements:

Ability to speak English  
Has the clearly, distinctly and cordially with crew and guests.
Has the ability to read and write English in order to understand and interpret written procedures.
Has basic computer skills.

Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats.
Has the ability to lift and/or move up to 50 pounds.