|
|||
|
Chief Pastry ChefDescription: Main duties: - Ensures that each Chef de Partie, Demi Chef de Partie and Commis understands his/her duty. This includes training on recipes, preparation and presentation of pastry products. Active participation in preparation duties which should be in balance with supervisory duties. - Ensures that ample food supplies are ordered and received for the next day's preparation and that all goods are correctly stored and economically used. - Ensures to follow standardized fleet pastry menu cycle, teatime and theme buffet set-ups. - Ensures that all guest special requests are executed in a timely manner. - Ensures that proper utilization of food leftovers is in place. - Ensures that yield and portion control measurements are in place as per company standards - Supervises that waste control, low grocery breakage and garbage separation is in hand. - Ensures to keep all equipment clean, orderly and well maintained; used as per manufacturer manual and with possible defects reported. - Assists the training of Galley personnel on USPH requirements concerning food handling, storage, and proper cleaning and personal hygiene. Requirements: - Knowledge of cruise ship catering operation. - Knowledge of food preparation, presentation and preservation. - Basic knowledge of Public Health and Sanitation regulations and procedures. - Formal degree in food management from a recognized International culinary institution. - Proof of continuing education translated in certificates or letter of participation in specialized courses. - Ability to train and motivate subordinates. - Ability to innovate and foster creativity. - Ability to organize and complete work in accordance to deadlines. - Experience in quality establishments and good knowledge of English are essential. PLEASE REPLY IN ENGLISH, ENCLOSING YOUR CV AND A RECENT PHOTO. Apply |