RESPONSIBILITIES

• Responsible for all dessert production on the ship, as assigned by the supervisor.
• Follow all recipes provided by the corporate office.
• Adhere to the menu grid as set by the executive pastry chef.
• Report any issues immediately to the supervisor.
• Follow the time management schedule provided by the supervisor.
• Inspect all provisions from the storeroom and report discrepancies.
• Maintain food cost control and minimize waste.
• Ensure daily cleaning procedures align with company standards and U.S. Public Health requirements.
• Maintain a professional appearance and lead by example.

REQUIREMENTS

• 2-3 years of experience in a large hotel/resort pastry operation or on cruise ships.
• Strong pastry skills.
• Good verbal and written communication skills in English.
• Completion of high school or equivalent education is preferred.
• Completion of a cook apprenticeship or certification in culinary training, hospitality, or equivalent required.