Reports to: Pastry Chef
Assist Pastry Chef in maintaining highest levels of SSC cuisine in patisserie. Maintain hygienic standards according to U.S.P.H.
Flexible. Team worker. Punctual. Good timekeeper. Able to work independently. Ability to perform under pressure. Innovative.
Production of all pastries for lunch, tea time and dinner. Production of all petite fours. Supervision and briefing of pastry team. Supervision of pastry service during meals. Requisitioning of all necessary products for pastry shop together with Pastry Chef. On the job training of pastry assistant. Ensure economical food production and minimization of food waste. General cleaning and maintenance according to U.S.P.H. standards. Handle all ships equipment with utmost care and report faulty/broken equipment. Assist management with training and induction of new personnel.
Standard European patisserie background, 5 years experience in 5 star operations; hotel, restaurant or ship.