Pastry Cook

• This position is responsible for preparing the various Pastry and dessert menu items according to the provided recipes and photos.
• Will be assigned a station in the pastry galley by the Pastry Chef Tournant that can be changed sometimes to become familiar with the various tasks.
• Will be placed in charge of some of the pastry and dessert production.
• Will be assigned to the day shift or night shift, depending on operational needs.
• Sets up the Pastry displays on the buffets as needed.
• Assists with the transportation of food items from the main stores to the pastry galley when assigned.
• Duties include the cleaning and sanitizing of their working area and working utensils following the United States Public Health rules and regulations and all times.
• Will be assigned occasionally in an early standby in the pastry galley for USPH purposes.
• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

Qualifications and Skills

• A minimum of two years’ experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Knowledge of proper cleaning techniques, requirements, and use of equipment.
• Completion of high school or basic education equivalency requirement.

How to Apply: