PASTRY CHEF FOR AZAMARA CRUISES

V.
hips Leisure is looking for Pastry Chef on behalf of Azamara Cruises.
Assists the Executive Chef in the supervision of the Pastry/Bakery operation on a day-to-day basis in accordance with the company policies.
Key Responsibilities Directs, coaches, supports, supervises, and evaluates (in conjunction with the Executive Chef) the performance of all direct reports and accountable to train the CDP 1 Pastry Chef.
Participates in the daily Executive Chef / Executive Sous Chef meeting and prepares the daily preparation forecast and requisitions.
Keeps the Executive Chef informed of any problems or daily needs.
Follows companyus recipes master list to ensure all pastries are tasty and presented according to the provided photos using proper yields and portion control.
Responsible for pastry shop food cost, ensuring it falls meets the shipus budget.
Has a complete knowledge of the United States Public Health rules and regulations and ensures that they are followed throughout the pastry shop on a daily basis.
Responsible for the set-up of the pastry display in all the buffets.
Schedules the pastry shop personnel, assigning specific duties and time off.
Establishes and maintains a training program for all pastry personnel with emphasis on their specific jobs and United States Public Health rules and regulations.
Responsible for the control and maintenance of all equipment in the pastry shop and reports any damages or malfunctions doing the necessary follow up.
Ensures that all pastry personnel are in proper, well-maintained uniforms, with special attention to those working in public areas.
Personal appearance and hygiene must conform to company policy.
Notifies the Executive Chef/Executive Sous Chef of any cases of disciplinary issues or poor performance.
Ensures that pastry shop is prepared for any announced or unannounced USPH inspections either made by the shipus management or USPH inspectors.
Must be present to conduct an inspection of the pastry shop prior to arrival in any U.
.
port.
Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation.
Is aware of, and/or acquires the necessary knowledge to comply with the shipus standard operation, to assist guests and crew with inquiries.
Attends meetings, training activities, courses and all other work-related activities as required.
Accountable to handover to the joining Pastry Sous Chef and submitting report to the Traveling Executive Chef.
Performs related duties as required.
Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
Ensures all chefs in the area are continually trained in procedures and USPH to progress.
Responsible for effectively managing the time and attendance of their own and direct reportsu work and rest hours in accord with MLC regulations and company procedures.
Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
Inspects workstations, work areas, equipment, etc.
to ensure efficient service and conformance to standards.
Monitors and supervises the various assigned workstation functions.
Monitors the assignment of duties and responsibilities of crewmembers.
Observes and evaluates crewmemberus performance and work procedures to ensure quality standards and service are met.
Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
Mentors, develops, and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.
Education/Experience/Qualifications.
Minimum of five yearsu experience as a first pastry man or pastry chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
Culinary School degree required.
Strong management skills in a multicultural and dynamic environment.
Strong communication, problem solving, decision making, and interpersonal skills.
Superior customer service, teambuilding, and conflict resolution skills.
Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
Intermediate computer software skills required.
Possess a good understanding of basic accounting principles such as numbering flow, u201cDebits/Creditsu201d, adjusting entries and corrections.
Ability to write reports and business correspondence and to establish a good rapport with the shipus Senior Officers and the corporate office.
Completion of three contracts as a CDP 1 Pastry with a performance rating of proficient or above, along with demonstrated leadership skills.
No active disciplinary action on file for the last 12 months.
Ability to speak English clearly, distinctly and cordially with guests.
Ability to read and write English in order to understand and interpret written procedures.
This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
Ability to speak additional languages such as Spanish, French or German is preferred.
About Azamara Since , Azamarau00ae has delivered a unique way to travel that we call Destination Immersionu00ae experiences.
Our intimate, club-like ships can fit in smaller ports bigger vessels canut visit, and as a crew member, you'll experience destinations that arenut even on the map for other cruises.
With smaller ports, longer stays, and more overnights than other cruise lines, Azamara makes it easier than ever to be immersed in the heart of local cultures in the ports we visit.