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RESPONSIBILITIES:

• · Oversees pastry and bakery production across the fleet, ensuring consistent quality, flavor, and presentation in all dessert, bread, and visionary offerings.
• · Leads menu engineering for dessert and bakery sections — standardizing recipes, portion control, and visual presentation while considering regional preferences and seasonal ingredients.
• · Conducts regular ship visits to audit standards, verify recipe compliance, and identify improvement areas.
• · Collaborates with the Supply Chain team to manage ingredient quality, cost, and inventory efficiency.
• · Ensures strong waste control practices aligned with the Environmental Compliance Plan (ECP).
• · Guides the development of special items for guest events, celebrations, and signature dining concepts.
• · Innovates by integrating new pastry techniques, contemporary trends, and sustainable ingredient sourcing.
• · Works closely with the Culinary, Hotel, and Restaurant & Bar teams to maintain a cohesive and elevated dining experience across all outlets.
• · Partners with Talent Acquisition to identify, interview, and select top pastry and bakery professionals.
• · Oversees career development, training programs, and succession planning for pastry and bakery teams.
• · Ensures balanced and nutritious crew pastry offerings with consistent menu rotation.