The Pastry ensures a successful link between the Chief Pastry and the pastry shop. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Pastry is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chief Pastry and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues.

Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members. Responsible for mise-en-place, and food service for production area. Consistently checks food handling and storage procedures while training team members to do the same. Assists Chief Pastry in documenting and maintaining a waste log to improve forecasting and production models. Assists Chief Pastry in adjusting daily requisitions to reflect trends and forecasts. Actively participates in daily focus meetings with team members to ensure communication and daily expectations. Maintain USPH/FDA standards for outlet. Inventory and ordering of all food items. Assists Chief Pastry in adhering to budget constraints in regards to labor, product, and equipment. Assists Chief Pastry by completing and delivering all reports, documents, and other items requested by supervisor to the chef’s office/personal assistant. Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

Qualifications / Requirements

Intermediate to Advanced knowledge of all pastry competencies is required. Advanced knowledge of principles and formulas concerning starches, fats, sugars, liquids, eggs, and flavorings are required. Minimum of two years of experience in preparing and training others in fruit coulis preparation is required. Minimum of two years of experience in preparing and training others in show-pieces is required. Minimum of one year of experience on cruise ship or high volume hotel/restaurant is required. Minimum of one year of experience in a pastry supervisory position is required. Minimum of two years of culinary experience is required. Some formal culinary training from a recognized educational institution may substitute for this experience requirement at an equivalent rate.

EDUCATION

Culinary School 2-4 year degree or foreign equivalency

ATTRIBUTES

Detail-oriented and conscientious. Passionate about hospitality and customer service driven. Must have a professional appearance and good hygiene. Respect for all co-workers and guests. Pride in your work by creating positive energy, excitement and fun. Able to work 7 days a week.

Employment Type: Full Time

Bonus/Commission: No

• Full Time Employment.
• Opportunity for Training and Development.
• Professional Growth within the Culinary Team.

• Intermediate to Advanced knowledge of all pastry competencies.
• Advanced knowledge of principles and formulas concerning starches, fats, sugars, liquids, eggs, and flavorings.
• Minimum of two years of experience in preparing and training others in fruit coulis preparation.
• Minimum of two years of experience in preparing and training others in show-pieces.
• Minimum of one year of experience on a cruise ship or high volume hotel/restaurant.
• Minimum of one year of experience in a pastry supervisory position.
• Minimum of two years of culinary experience.
• Some formal culinary training from a recognized educational institution may substitute for experience.