Confectioner (Shipboard)

Department: Culinary

Employment Type: Fixed Term Contract

Reporting To: Head Pastry Chef

Description

The Confectioner is third in command of the assigned Pastry Galley and will work closely with and assist the Head Pastry Chef and Pastry Sous Chef. This position will ensure that all stations are ready and perform their duties in a clean, efficient and timely manner before and during each meal service so that all of the food served to the guests is of the highest standard.
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. Assists the Head Pastry Chef and Pastry Sous Chef with daily menus and schedule planning, food inventory and is responsible to lead the Galley during the Head Pastry Chef and Pastry Sous Chef absence
2. Efficiently works with all Culinary Ladies and Gentlemen to ensure that the food is prepared according to the Company standards and in accordance with recipes and assisting other work stations, as necessary
3. Handle daily food preparation and duties to meet the high standard and quality set by the restaurant
4. Ensures that the food service in the Pastry Galley through conducting spot checks and tastings at each meal
5. Executes Public Health practices and follows USPH standards, including but not limited to cleaning temperature recording, store organization, USPH internal inspections and Integrated Pest Management
6. Train all Ladies and Gentlemen on Public Health and Company Standards of cleanliness and sanitation
7. Follows proper procedures for economical food production and disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage
8. Responds to issues or problems immediately and efficiently involving relevant Ladies and Gentlemen as required, as well as reports any challenges, complaints or service difficulties to immediate supervisor
9. Ensure that the production, preparation, set-up and presentation of the food is completed on time and is of the highest quality at all times
10. Full knowledge of all menu items, recipes, methods of production and presentation standards
11. Plans and conducts training of the Pastry Chef de Partie and Pastry Demi Chef de Partie for all preparation of the menu items
12. Establishes, maintains and encourages effective inter-department working relationships
13. Ensures proper food handling and transportation in Galley areas
14. Prepare daily food requisition and anticipate food counts
15. Conduct daily walk-through after each meal to ensure proper dating, labeling and storing of products

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 five (5) years’ experience, with a minimum of two (2) years as a Chef de Partie in a five-star restaurant or similar establishment
3. Strong product knowledge of Food & Beverage, consumables, durables and equipment items required to operate a cruise catering operation
4. Superior knowledge and experience in Public Health Standards related to USPH and HACCP
5. Efficient in operating inventory systems in the capacity of a regular user
6. Possess strong knifes 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.
• 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.