Head Pastry Chef (Shipboard)

Department: Culinary

Employment Type: Fixed Term Contract

Reporting To: Executive Chef

Description

The Senior Pastry Chef oversees the entire production, organization and cleanliness of the Pastry and Bakery departments. The Senior Pastry Chef is responsible for directing the pastry production, including the design, creation, execution and presentation of pastries, baking, sweets, ice creams, fillings and toppings. This role is involved in the daily operation for all baked goods and pastries for all restaurant venues & menus. The Senior Pastry Chef will regularly engage with guests throughout the yacht and host culinary workshops and events.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.

Essential Duties

1. Plan, create, prepare and inspect desserts in all Galleys during service time to ensure that the quality is achieved, and proper standards are maintained. Create celebration treats for our guests and Ladies and Gentlemen when requested
2. Schedule production of all baked goods to maintain an inventory of fresh goods at all times to ensure guest and Ladies and Gentlemen satisfaction
3. Prepare baked goods according to guest allergies and intolerances
4. Exemplifies full knowledge of all menu items, recipes, methods of production and presentation standards
5. Regulates, adheres and complies with all Public Health, Safety and Environmental Regulations and guidelines established by The Ritz-Carlton Yacht Collection and USPH standards. This includes, but not limited to cleaning, temperature recording, store organization, internal inspections and Integrated Pest Management
6. Trains all Ladies and Gentlemen on Public Health and Company Standards of cleanliness and sanitation
7. Proactively responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the Culinary Leadership
8. Cleans and sanitizes all Galley equipment after each use and maintains a work area in accordance to Public Health Standards. Ensures direct reports are also in compliance and following the standards
9. Ensures all refrigerator temperatures are in accordance with the Company and Pubic Health standards and are logged correctly
10. Responsible to transport produce using proper procedures and utensils from the bakery to assigned outlets
11. Practices and applies economical food production by ensuring correct procedures when disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage
12. Responsible for all ingredient requisitions and necessary products to prepare the quantity and variety of baked goods on the menu

People Management

1. Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
2. Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
3. Sets the department’s expectations for desired behavior, knowledge and skill levels
4. Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
5. Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the Yacht organization

Qualifications

1. Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
2. Minimum of four (4) years' experience, with a minimum of three (3) years as Pastry Chef in a Main Galley
3. Strong knowledge and experience in Public Health Standards related to USPH and HACCP
4. Strong knowledge of storeroom operation and procedures, as well as the handling of perishable goods
5. Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to a cruise catering operation
6. Possesses strong knife skills
7. Ability to work in a fast paced, hot environment

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.