Pastry Chef for Azamara Cruises

• Directs, coaches, supports, supervises, and evaluates (in conjunction with the Executive Chef) the performance of all direct reports and accountable to train the CDP 1 Pastry Chef.
• Participates in the daily Executive Chef / Executive Sous Chef meeting and prepares the daily preparation forecast and requisitions.
• Keeps the Executive Chef informed of any problems or daily needs.
• Follows company's recipes master list to ensure all pastries are tasty and presented according to the provided photos using proper yields and portion control.
• Responsible for pastry shop food cost, ensuring it falls meets the ship's budget.
• Has a complete knowledge of the United States Public Health rules and regulations and ensures that they are followed throughout the pastry shop on a daily basis.
• Responsible for the set-up of the pastry display in all the buffets.
• Schedules the pastry shop personnel, assigning specific duties and time off.
• Establishes and maintains a training program for all pastry personnel with emphasis on their specific jobs and United States Public Health rules and regulations.
• Responsible for the control and maintenance of all equipment in the pastry shop and reports any damages or malfunctions doing the necessary follow up.
• Ensures that all pastry personnel are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must conform to company policy. Notifies the Executive Chef/Executive Sous Chef of any cases of disciplinary issues or poor performance.
• Ensures that pastry shop is prepared for any announced or unannounced USPH inspections either made by the ship's management or USPH inspectors.
• Must be present to conduct an inspection of the pastry shop prior to arrival in any U.S. port.
• Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship's standard operation, to assist guests and crew with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Accountable to handover to the joining Pastry Sous Chef and submitting report to the Traveling Executive Chef.
• Performs related duties as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• Ensures all chefs in the area are continually trained in procedures and USPH to progress.
• Responsible for effectively managing the time and attendance of their own and direct reports' work and rest hours in accord with MLC regulations and company procedures.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Monitors and supervises the various assigned workstation functions.
• Monitors the assignment of duties and responsibilities of crewmembers.
• Observes and evaluates crewmember's performance and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
• Mentors, develops, and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.

• Minimum of five years' experience as a first pastry man or pastry chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Culinary School degree required.
• Strong management skills in a multicultural and dynamic environment.
• Strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office.
• Completion of three contracts as a CDP 1 Pastry with a performance rating of proficient or above, along with demonstrated leadership skills.
• No active disciplinary action on file for the last 12 months.
• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English 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.
• Ability to speak additional languages such as Spanish, French or German is preferred.

V.Crew