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Key Responsibilities

• Directs, coaches, supports, supervises, and evaluates (in conjunction with the Executive Chef) the performance of all direct reports and accountable to train the CDP 1 Pastry Chef.
• Participates in the daily Executive Chef / Executive Sous Chef meeting and prepares the daily preparation forecast and requisitions.
• Keeps the Executive Chef informed of any problems or daily needs.
• Follows company’s recipes master list to ensure all pastries are tasty and presented according to the provided photos using proper yields and portion control.
• Responsible for pastry shop food cost, ensuring it falls meets the ship’s budget.
• Has a complete knowledge of the United States Public Health rules and regulations and ensures that they are followed throughout the pastry shop on a daily basis.
• Responsible for the set-up of the pastry display in all the buffets.
• Schedules the pastry shop personnel, assigning specific duties and time off.
• Establishes and maintains a training program for all pastry personnel with emphasis on their specific jobs and United States Public Health rules and regulations.
• Responsible for the control and maintenance of all equipment in the pastry shop and reports any damages or malfunctions doing the necessary follow up.
• Ensures that all pastry personnel are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must conform to company policy. Notifies the Executive Chef/Executive Sous Chef of any cases of disciplinary issues or poor performance.
• Ensures that pastry shop is prepared for any announced or unannounced USPH inspections either made by the ship’s management or USPH inspectors.