Responsibilities:
Oversee the bakery shop operation, ensuring smooth and efficient production according to company policies.Adhere to various safety, service, hygiene, and environmental regulations.Act professionally and courteously with guests and crew.Lead, coach, and evaluate bakery shop team members.Manage bread production, quality, and presentation for daily menus.Control food costs and minimize waste through production forecasts.Supervise bread display in buffets.Uphold US Public Health regulations in food preparation and sanitation.Maintain the bakery shop and equipment properly.Ensure readiness for US Public Health inspections.Order and receive necessary supplies from the main stores.Ensure recipes and yields comply with company standards.Complete daily consumption reports.Enforce proper uniform and hygiene standards for bakery staff.Understand time and attendance procedures and work schedules.Assist guests and crew members with inquiries.Attend meetings, training, and other work-related activities.Manage daily production recaps.Coach and train Cook Baker.Perform additional duties as assigned.
Qualifications:Minimum 3-4 years experience as a Head Baker/CDP Baker in an upscale establishment (cruise ship experience preferred).Culinary school degree required.Strong leadership, communication, problem-solving, and interpersonal skills.Excellent customer service, teamwork, and conflict-resolution skills.Knowledge of personalized service principles and techniques.Strong planning, coaching, organizing, and staff management skills.Basic computer software skills.Understanding of basic accounting principles.Ability to write reports and maintain positive relationships with superiors.
Overall, this seems like a demanding and responsible position requiring strong leadership, organizational, and communication skills. If you have the necessary experience and qualifications and are comfortable working in a fast-paced, multicultural environment, then this opportunity might be a good fit for you.
Do you have any specific questions about the position or your suitability for it? We'd be happy to help in any way we can.
Position Summary:
The Assistant Pastry Chef supports the Executive Chef Pastry and Bakery in supervising and managing the pastry team, ensuring adherence to company policies and maintaining quality standards. They are responsible for maintaining consistency in pastry taste and presentation, setting up pastry displays, and ensuring compliance with U.S. Public Health regulations. The role includes monitoring food production, minimizing waste, assisting with requisitions, and ensuring proper storage and transportation of ingredients. The Assistant Pastry Chef ensures team punctuality, proper uniform standards, and cleanliness in the pastry galley. They also support the Executive Pastry Chef with daily tasks, training, and compliance, and are expected to be prepared for USPH inspections. Additionally, they assist with operational knowledge, attend required meetings, and perform other duties as assigned by management.
QUALIFICATIONS:
Minimum of 5 years' experience as Assistant Pastry Chef (Mid-Senior Level) or equivalent in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required.
KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.Must have excellent food knowledge and a full understanding of culinary terms.Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.Must be proficient in completing tasks, work efficiently and productively.Must be able to work in any section of a kitchen.Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.Control production levels and recommend ideas for improvements and better cost controlling.Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.Ensures that the HACCP program is carried out correctly.Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATIONA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).A culinary school degree is required.Very strong management skills in a multicultural and dynamic environment.Very strong communication, problem solving, decision making, and interpersonal skills.Superior customer service, teambuilding, and conflict resolution skills.Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.Intermediate computer software skills required.Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Key Responsibilities:Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.Must have excellent food knowledge and a full understanding of culinary terms.Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.Must be proficient in completing tasks, work efficiently and productively.Must be able to work in any section of a kitchen.Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.Control production levels and recommend ideas for improvements and better cost controlling.Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.Ensures that the HACCP program is carried out correctly.Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
Qualifications and SkillsA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).A culinary school degree is required.Very strong management skills in a multicultural and dynamic environment.Very strong communication, problem solving, decision making, and interpersonal skills.Superior customer service, teambuilding, and conflict resolution skills.Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.Intermediate computer software skills required.Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections.Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
KEY RESPONSIBILITIESPrepare all basic food items for the menu requested by their supervisor.Must possess advanced knife handling skills.Must be able to work in any section of a kitchen.Must have a good food knowledge and understanding of culinary terms.Must be able to read, understand, follow, and prepare company recipes.Must be proficient in effecting completing tasks, work efficiently and productively.Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATIONA minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).A culinary school degree is required.Very strong management skills in a multicultural and dynamic environment.Very strong communication, problem solving, decision making, and people skills.Superior customer service, teambuilding, and conflict resolution skills.Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.Intermediate computer software skills required.
KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.Must have excellent food knowledge and a full understanding of culinary terms.Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.Must be proficient in completing tasks, work efficiently and productively.Must be able to work in any section of a kitchen.Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.Control production levels and recommend ideas for improvements and better cost controlling.Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.Ensures that the HACCP program is carried out correctly.Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATIONA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).A culinary school degree is required.Very strong management skills in a multicultural and dynamic environment.Very strong communication, problem solving, decision making, and interpersonal skills.Superior customer service, teambuilding, and conflict resolution skills.Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.Intermediate computer software skills required.Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Key Responsibilities:Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.Must have excellent food knowledge and a full understanding of culinary terms.Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.Must be proficient in completing tasks, work efficiently and productively.Must be able to work in any section of a kitchen.Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.Control production levels and recommend ideas for improvements and better cost controlling.Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.Ensures that the HACCP program is carried out correctly.Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
Qualifications and SkillsA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).A culinary school degree is required.Very strong management skills in a multicultural and dynamic environment.Very strong communication, problem solving, decision making, and interpersonal skills.Superior customer service, teambuilding, and conflict resolution skills.Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.Intermediate computer software skills required.Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections.Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
KEY RESPONSIBILITIES
Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.Must have excellent food knowledge and a full understanding of culinary terms.Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.Must be proficient in completing tasks, work efficiently and productively.Must be able to work in any section of a kitchen.Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.Control production levels and recommend ideas for improvements and better cost controlling.Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.Ensures that the HACCP program is carried out correctly.Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
FINANCIAL RESPONSIBILITIES
This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.Identifies potential expense reductions through cost control.Analyzes operational problems and establishes controls.Reviews timesheets and forwards them to the Executive Chef for approval.May prepare a variety of reports and letters utilizing personal computer system and equipment.Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
MOTIVATIONAL RESPONSIBILITIES
Monitors and manages the various assigned workstation functions.Monitors the assignment of duties and responsibilities to their staff.Observes and evaluates staff and work procedures to ensure quality standards and service are met.Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
QUALIFICATIONS AND EDUCATION
A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).A culinary school degree is required.Very strong management skills in a multicultural and dynamic environment.Very strong communication, problem solving, decision making, and interpersonal skills.Superior customer service, teambuilding, and conflict resolution skills.Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.Intermediate computer software skills required.Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections.Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
