Position Summary

The Pastry Chef is responsible for the preparation of the various menu items according to the recipes and photos provided by shipboard management, and assisting in the preparation and service of all meals.

Essential Duties and Responsibilities

Operational

• Welcome and greet guests professionally when on restaurant duty or in public areas.
• Maintain thorough knowledge of food menus and recipes.
• Deliver professional and courteous service at designated workstations according to company standards.
• Ensure proper setup and “mise en place” for each station according to company standards.
• Prepare show plates and assist with menu presentations as instructed by the supervisor.
• Foster a positive working environment across all departments onboard.
• Follow proper food item rotation (FIFO), storage, labeling, and temperature control at all workstations.
• Report guest complaints, breakage, or equipment damage to the supervisor.
• Maintain cleanliness in front- and back-of-house areas according to HACCP and safety regulations.
• Correctly handle all equipment, machinery, and chemicals.
• Relieve other Chef de Partie or Junior Cook during absences.
• Maintain cleanliness of display and preparation areas.
• Oversee crew mess and crew fridge operations.
• Set up breakfast station and support breakfast service.
• Assist during Light Lunch, Teatime, and other additional restaurant services.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.

Financial

• N/A

Safety Responsibilities

• Maintain a safe and sanitary environment for all guests and crew members.
• Always follow proper procedures and instructions to prevent damage of any kind of ship or company property.
• Know and comply with the European sanitation program and regulations pertaining to his/her working area.
• Participate in safety drills as required.
• Participate in safety training as required.
• Identify and report any potential safety hazards immediately.

Other Duties and Responsibilities

• Assist with monthly inventories and other administrative tasks as instructed by supervisors.
• Collaborate with other departments to ensure smooth and efficient operations across the ship.
• Perform additional duties as assigned, including luggage handling, loading, and garbage off-loading.
• As assigned and instructed by supervisor.

Qualifications

Knowledge, experience, skill, and/or ability

Required

Required

• Experience as a Pastry Chef.
• Good spoken and written English.
• Knowledge of HACCP and food safety standards.
• Experience in ordering, inventory management, and cost control.
• Self-organized, disciplined, and reliable.
• Stress-tolerant and adaptable.
• Familiar with a multicultural working environment.
• Keen eye for presentation and culinary excellence.

Preferred

• Knowledge of additional language, preferably German.