Pastry Cook

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The Pastry Cook 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 Cook 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. The Pastry Cook is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue.

ESSENTIAL FUNCTIONS

Provide leadership to area of responsibility

Ensures all food is prepared fresh and is of the highest quality

Strictly adheres to all recipes, methods and instructions from supervisor

Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members

Arrives on-time in clean uniform

Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus

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

Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved

Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.

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

Reconciliation of items upon receipt

Assists Chief Pastry in adhering to budget constraints in regards, to labor, product, and equipment

Assists Chief Pastry by completing and delivering of 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.

DIMENSIONS Ability to read, write, and communicate with team members

Ability to follow standards recipes and convert quantities mathematically

Ability to taste all foods to assure correct preparation

Demonstrate a sense of urgency

NATURE AND SCOPE

Hands-on attitude, leads by example! Always goes the extra mile to ensure passenger satisfaction.

The incumbent must be able to work in a multi-cultural environment; also, must be able to adjust to changes in schedules, assignments and deadlines.

QUALIFICATIONS

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

Demonstrate positive behaviors; smiling, being polite and courteous

Able to develop a camaraderie with team members

Ability to live in close quarters, share limited space with other cabin-mates

EQUAL OPPORTUNITY EMPLOYER It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.