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Key Responsibilities
Operational

• Ensure that Quality Standards and Procedures are in line with company Rules and Regulations.
• Ensure that pastry personnel is guided and trained to increase productivity.
• Manage the food production operation in all outlets for the Pastry and Bakery Department in a smooth and efficient manner.
• Responsible for the Pastry production for the Buffet area.
• Assist the Pastry Chef with any additional assignments.
• Ensure that menus, recipes, guidelines, and methods provided by the Corporate Pastry Chef are followed accordingly.
• Maintain and ensure that Public Health regulations (USPH ,Shipsan, etc.) are followed at all times on board.
• Supervise and check all pastry outlets (Buffet, Specialty Restaurant, Afternoon Teatime), ensuring that standards are followed accordingly.
• Produce and maintain the expected level of food quality in assigned area of responsibility.
• Analyze recipes constantly for any possible improvements.
• Assure on-going training, following set standards.
• Work closely with the Kitchen Steward to accomplish tasks related to inventory, equipment control and maintenance, Public Health Sanitation Rules and Regulations, and training and re-enforcement.