Job Description

Must have comprehensive knowledge of Pastry & Bakery operations.; Precise knowledge of all product specifications in use; The ability to coach, mentor and develop personnel and their work is a necessity; Clear and implemented knowledge of food quality standards; Clear and implemented knowledge of food presentation standards; Comprehension of all work divisions of all core Pastry/bakery operations; A clear understanding of cost management and profitability of the operation; Maintain a clear understanding of the operation’s revenue goals; Maintain a progressive training program toward talent development; Clear and practiced understanding of inventory management and food ordering; Clear and practiced understanding of all products in use and stock rotation; Clear and practiced understanding of post-loading inspections and product specifications; Maintain clear and practiced understating of stock ordering operations and accounting principles; Ability to motivate the assigned team toward the achievement of goals; Maintain a positive working relationship with all parts of the Food Operations and Ship departments; Ability to promote and enhance product and guest experience; Ability to resolve guest issues with either direct contact or via consultation.; Should have a clear and practiced understanding of all USPH policies applicable; Should have a clear and practiced understanding of all Health and Safety policies applicable; Should have a clear and practiced understanding of all Environmental policies applicable; The ability to create and manage Teamwork Schedules is a requirement; Provide feedback through Performance Appraisal systems; Must monitor and enforce applicable IMO regulations associated with operations; Liaise with Culinary Arts management toward the achievement of all above; Must successfully complete food trials and product reviews assigned by the Executive Chef; Willingly execute any other assigned or delegated tasks;

Place of work: onboard a cruise ship.

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