Pastry Chef Tournant
Pubblicato il 10-09-2026 - Celebrity Cruises in Roma
KEY RESPONSIBILITIES
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Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies.
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Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.
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Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget.
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Assists in the set-up of the pastry display in the various buffets.
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Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
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Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage.
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Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
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Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned.
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Ensures recipes and yields are in accordance with the company’s standards.
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Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef.
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Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
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Attends meetings, training activities, courses and all other work-related activities as required.
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Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
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Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management
QUALIFICATIONS AND EDUCATION
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A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention