Recruiter: Disney Cruise Line
Category: Culinary
Guest Contact: Low
Published: 16 August 2024
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JOB DESCRIPTION |
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Top Points |
The Pastry Chef onboard a cruise ship is a member of the Galley staff (the Galley is the term used to describe the kitchen on cruise ships) and is the head of the Pastry and Bakery sections. The cruise ship Pastry Chef heads up a culinary brigade composed of Sous Chefs, Chefs de Partie and Demi Chefs de Partie. Ultimately, the Pastry Chef reports to the executive chef on the cruise ship. The cruise ship Pastry Chef is responsible for the day-to-day operation of the Pastry and Bakery sections and the production of all pastry and bakery goods. Pastry Chef job responsibilities also include menu costing, portion standardization, supervision of food preparation and hygiene standards in the Pastry area. The principal job of the Pastry Chef on a cruise ship is to ensure the production of all desserts, cakes, ice-cream, cookies, macarons, breads, croissants, danishes, muffins, tea-time gourmandizes and others pastry and bakery goods available to passengers and crew in the various food outlets and buffets found on the cruise ship. Cruise ship Pastry Chefs are expected to produce from scratch fresh pastry and bakery goods daily for a population of up to 6000 passengers and crew. The various food outlets where pastry goods will be made available include, specialty restaurants, buffets, dining rooms, patisseries, special events, passengers suites and officers and crew mess outlets. |
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Job Responsibilities |
The principal cruise ship Pastry Chef's job is the production of all pastry goods which include desserts, cakes, pies, ice-cream, sorbets, cookies, macarons, breads, croissants, danishes, muffins, tea-time gourmandizes, and others pastry and bakery goods available to passengers in the various food outlets and buffets found on the cruise ship. Other job responsibilities of a cruise ship Pastry Chef include: Management of the day-to-day operation of the Pasty and Bakery section of the cruise line culinary department. Management of a culinary team, duty allocations, time management, evaluation of performance of direct reports, training and coaching of direct reports. Ensuring that all produced Pastry and Bakery goods meet the high culinary standards and cost and quality control guidelines established by the corporate office of the cruise line. Production of low-fat, low calorie conversions, gluten-free deserts. Ensuring that all pastries, desserts and buffets are well displayed with a strong focus on decoration and aesthetics. Ensuring that all venues where Pastry and Bakery goods are made available to cruise line passengers and crew are properly replenished at all times. Monitoring all stocks for all ingredients required for the production of all Pastry and Bakery goods (sugar, flour, eggs, etc). Adherence and compliance with all hygiene, safety and environmental regulations and all guidelines established by company and governmental bodies such as USHP. Inventory management, waste management, cleanliness of all working areas, handling and care of all equipment in the Pastry section. |
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Required/Desired: Experience,Qualifications, Education, Licenses |
Here is the corrected text: - A minimum of 3 years of experience as a Pastry Chef in high-end establishments is required. Experience working on cruise ships and in hotels is preferred. - Experience in managing a brigade. - A Culinary diploma with specialization in Pastry, Bakery, Confectionery, or Confiserie. - National certificates such as CAP Pâtissier, CAP Chocolatier, BTM Pâtissier, or NVQ Level 2. - Experience with high-volume production while maintaining high standards and attention to detail. - Experience in both the production of pastry and bakery goods, ice cream production, and preparation of all pastry and bakery goods from scratch. - Experience in glazing, pastillage, working with chocolate and sugar, and applying icing. Experience in wedding cake production is a plus. - Experience in producing low-fat, low-calorie, and gluten-free desserts. - HACCP Training course. - Good interpersonal, customer service, and communication skills. - A valid passport and eligibility for a USA C1D visa. - Fluency in English (written, grammatical, and spoken). - All culinary personnel are required to pass a statutory medical fitness exam prior to joining a ship. |
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