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Tertiary qualification in Pastry Arts / Food Production from a recognized institution.
Written and oral command of the English language as required by company policy.
5 years prior supervisory experience in the hospitality/cruise ship industry as Chief Pastry Cook, Executive Pastry Chef or Traveling/Corporate Pastry Chef of a large volume production operation preferably with multiple operational units.
Must have knowledge of current culinary trends.
Successful completion of the USPH course in Advanced Sanitation with a minimum result of 85% is preferred, but is not a must.
Must possess proven leadership skills.
Ability to manage independent pastry galleys and their brigades and supervise all activities with regard to the delivery of the pastry product for each F&B venue’s product.
Must conduct himself / herself in a professional manner and be presentable at all times.
Past experience in training subordinates in new techniques and to utilize new products.
Must possess the ability to make recipe and menu adjustments where necessary and update recipe databases and picture specifications.