Assistant Pastryman for Silversea Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

Key Responsibilities

• Responsible for pastry preparation and mis-en-place according to schedule and instruction.
• Assists the Pastry Chef and Confectioner whenever needed.
• Responsible to ensure the proper set up of service stations.
• Coordinates guests special orders and dietary requirements. Ensuring that all dietary requirements are met and the needs of the guest are observed in the delivery of the highest possible service.
• Responsible to prepare items for functions and cocktail parties in a timely manner.
• Assists in preparing the show plates.
• Assists with cooking demonstrations and guest chef programs when required.
• Responsible to maintain quality and consistency in taste, presentation and appearance.
• Assists with the preparation of requisitions for all food items on the menu anticipating food counts.
• Collects and cross checks requisition items.
• Ensures that all set-ups are completed on schedule.
• Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
• Practices economical food production and minimization of food waste.
• Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion
• Remembers guest food allergies and/or intolerances.
• Responsible to transport produce using the correct procedures and utensils from the main galley to assigned outlets.
• Displays advanced pastry skills and is acquainted with the latest culinary trends.
• Assists with regular inventories of the galley department equipment.
• Properly cleans and maintains area and equipment according to Public Health standards
• Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities
• Executes strict Public Health practices in all aspects of the position.
• Ensures that the logging of all fridge and freezer temperatures in assigned areas are in accordance with Company procedures and Public Health standards.
• Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
• Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage
• Displays cost and quality awareness
• Assists managers and supervisors with the training and induction of new personnel.
• Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor
• Attends all training sessions with the aim to further improve his/her level of performance.
• Adherence to the Company’s code of conduct at all times.
• Practices preventative maintenance.
• Keeps the Pastry Chef promptly and fully informed of all problems and matters of significance.
• Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices.
• Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
• Practices good people management, maintaining proper conduct with all departments around the ship.
• Observes and enforces uniform and grooming standards according to Company policies.
• All other duties as assigned.

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Minimum of 4 years experience in a similar position at an International 5 star establishment.
• Good knowledge of International cuisine.
• Must display the ability to pay close attention to detail and desire to take pride in one’s work.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.
• Moral integrity is required