Cruise line jobs:
Executive Pastry Chef

Requirements:

4+ years experience in 5 star operation: hotel, restaurant or ship.

Fluent English and preferably German and French.

Ability to perform under pressure.

Innovative.

Well-organized and punctual.

Responsibilities:

Production of all pastries for lunch, teatime and dinner.

Supervision and briefing of pastry team.

Ensure all bread for lunch and dinner is served warm.

Check special orders, functions and cocktail parties and prepare items on time.

Ensure food items returned to galley are distributed and stored properly.

Requisitioning of all necessary products for pastry shop.

Assist Executive Chef and Sous Chef with menu planning.

Supervision of pastry service during meals.

Check proper set-up of service station and prepare show plates.

Responsible for pastry demos.

General cleaning and maintenance according to the (U.S.P.H.) standards.

Ensure economical production and minimization of food waste.

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