Responsibilities:

• Responsible for desserts, tea time cakes and dessert buffet production. (passengers and crew) Responsible of assigned station cleanliness regarding kitchen cleaning schedule
• Responsible of assigned refrigerator temperature documentation. (daily)
• Adherence of hygiene (HACCP), safety and environmental regulations in the galley
• Proper garbage separation regarding company and ships regulations
• Continuous maintenance and improvement of the quality standards
• Careful handling of all equipment and machinery in the galley
• Careful handling and measuring of all cleaning chemicals
• Attendance during produce loading
• Participant for scheduled crew shows
• Dessert show demonstration

Qualifications / Experience:

• Professional pastry chef-diploma
• Experience as pastry chef in restaurants, hotels or cruise vessels
• Supplementary courses / training
• Good knowledge of English language

Company requirements:

• Ability to work under duress, reliability and creativity
• Cost and quality awareness
• Self-assured and calm manner towards staff, officers and passengers
• Quality of team worker, capable of motivation

General requirements:

• Well-groomed and clean appearance
• No visibly tatoos
• No body jewellery (as per hygiene regulation)
• No piercing or similar body jewellery
• Hygienic hair cut - no open hair

Area of responsibility / authority

The Pastry Chef is a competent confectioner specialist and disciplined team worker. He gives support to all galley staff.

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