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What's expected

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.