TRAVELING CORPORATE PASTRY CHEF

The Traveling Pastry Chef is the tacticalpartner of the culinary aspect of the pastry kitchen.
Through monitoringand continuous support of the shipboard Pastry Chefs will ensure all details ofoperation throughout the fleet are availed of their culinary expertise in theareas of management, culinary execution, and problem resolution.
TheTraveling Pastry Chef will act as a consultant in the area of training,celebrity standard execution, provide direct support for new menu roll outs,industry trends, benchmarking and other directives to be determined byCorporate Chefs.
They will be liaison between the Pastry Chefs, ExecutiveChefs and the corporate office.
Qualifications.
u00b7 Minimum seven to ten years progressive Pastry Chef managerialexperience preferably in an upscale hotel or cruise ship, restaurant, orhigh-volume quality food preparation operation (shipboard experiencepreferred).
u00b7 Previous training background to interact with and train all levels of foodpreparation staff.
u00b7 Culinary certification, CertifiedMaster Pastry Chef or Certified Pastry Chef designation required.
u00b7 Certificate in Sanitation Training.
u00b7 Able to calculate figures andamounts such as discounts, interest, commissions, proportions percentages,area, circumference and volume.
u00b7 Must be able to travel 14u days,depending on the itinerary.
u00b7 Knowledge of the principles andprocesses involved in business and organizational planning, coordination andexecution.
This includes strategic planning, resource allocation,workforce planning and management, leadership techniques and production methods.
his includes strategic planning, resources allocation, workforce planning andmanagement, leadership techniques and production methods.
u00b7 Knowledge of the principles andprocesses for providing personalized services including needs assessmenttechniques, quality service standards, alternative delivery systems, and guestsatisfaction evaluation techniques.
u00b7 Knowledge of policies and practicesinvolved in the human resources function.
u00b7 Working knowledge of computers,Internet access, and the ability to navigate within a variety of softwarepackages such as Excel, Word, or related programs.
Competency.
JobSkills/Results.
KeyPerformance Indicators (KPIus).
u00b7 KPIus assigned toposition/department.
Operational Effectiveness.
u00b7 Ensures Celebrity standards are executed consistently byfood preparation personnel following company approved recipes and presentationof all food items as outlined in recipe manuals and photographs.
Follow-up to ensure that the Pastry Chef reports on all company policies,procedures and standards with daily inspections and spot checks.
Acts asa food operation trouble shooter and/or quality controller while on board thevessels.
u00b7 Conducts inspection of all aspectsof pastry / bakery preparation on vessels.
Ensures that pastry / bakeryquality and preparation standards meet company specifications.
Spotchecks pastry quality on the dock during loading, overseeing that properreporting on specifications compliance is done.
u00b7 Prior to boarding a vessel specifiesobjectives and goals to be accomplished and reviews with Corporate Pastry Chef.
u00b7  Upon completion of auditprepares findings report outlining improvement recommendations and discussesfindings with Food & Beverage Director, Executive Chef and Hotel Director,comments by all parties recorded on document.
u00b7 Monitors U.
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standards in allareas of pastry/bakery.
u00b7 Monitors food costs for all assignedvessels.
Assists the Pastry Chef by providing cost saving supportmaterials focusing on related raw costs, replaceable and disposable stockstandards within company specifications.
Monitor the food costs performanceof the Pastry / Bakery to determine if established company standards are met.
u00b7 Monitor that crew members receive acomplete familiarization and specific position training per establishedtraining regimen.
u00b7 Provide Pastry Chefs with menu,recipes and trains culinary staff on new menu cycles or dishes, demonstratesstandards.
u00b7 Provide wait staff with detailedspecifications, photographs and descriptions of dishes if needed u00b7 Must wear Pastry Chef Uniform duringfood service hours while on board the vessels.
u00b7 Make recommendations for on-boardfood operation improvements.
Communicate with the Food & BeverageDirector, Executive Chef and Crew Administrator regarding personnelrequirements, problems or issues.
u00b7 Assume the responsibilities of theon-board Pastry Chef, as needed, to gain an understanding of the shipus foodoperation and preparation crew.
Make recommendations concerningdevelopment and potential of members.
u00b7 Review performance and evaluationsof Pastry / Bakery Team.
Ensure that the process is completed thoroughlyto identify individual performance levels and promotional capabilities.
Provide mentoring and development for all levels of culinary crewmembers.
Follow-up with crewmembers regarding low evaluations.
Ensurecrewmembers are treated in a fair and unbiased fashion; provide care andmaintenance without exception.
u00b7 Take special interest in the PastryChefus personal involvement in developing/training their Assistant Pastry Chefand team.
u00b7 Interact with Pastry Chefs,Executive Chefs, Provision Masters and Inventory Mangers concerning food costcontrols and provision requisitions.
Visit provision area on a regularbasis and consult with the Provision Masters to ensure proper rotation of foodproducts and proper par levels are set to reduce spoilage.
u00b7 Attends designated food andequipment shows as approved by Corporate Office u00b7 Understands and applies workpractices, environmental policies and procedures concerning such functions ascollection, sorting and disposal of solid wastes and use of chemicalsassociated with cleaning and laundry operations.