Job Description

Assists the Executive Chef in the supervision of the Pastry/Bakery operation on a day-to-day basis in accordance with the company policies. ESSENTIAL DUTIES & RESPONSIBILITIES To support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are to be performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO and SQM standards, USPH guidelines, and environmental regulations. Each shipboard employee may be required to perform all functions in various service venues and throughout the ship. In accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crewmember areas. Directs, coaches, supports, supervises and evaluates (in conjunction with the Executive Chef) the performance of all direct reports and accountable to train the Assistant Pastry Chef. Participates in the daily Executive Chef / Chef meeting and prepares the daily preparation forecast and requisitions. Keeps the Executive Chef informed of any problems or daily needs. Follows company’s recipes master list to ensure all pastries are tasty and presented according to the provided photos using proper yields and portion control. Responsible for pastry shop food cost, ensuring it falls meets the ship’s budget. Has a complete knowledge of the United States Public Health rules and regulations and ensures that they are followed throughout the pastry shop on a daily basis. Responsible for the set‑up of the pastry display in all of the buffets. Schedules the pastry shop personnel, assigning specific duties and time off. Establishes and maintains a training program for all pastry personnel with emphasis on their specific jobs and United States Public Health rules and regulations. Responsible for the control and maintenance of all equipment in the pastry shop and reports any damages or malfunctions done the necessary follow up. Ensures that all pastry personnel are in proper, well‑maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must conform to company policy. Notifies the Executive Chef/Chef of any cases of disciplinary issues or poor performance. Ensures that pastry shop is prepared for any announced or unannounced USPH inspections either made by the ship’s management or USPH inspectors. Must be present to conduct an inspection of the pastry shop prior to arrival in any U.S. port. Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crewmembers with inquiries. Attends meetings, training activities, courses and all other work‑related activities as required. Accountable to handover to the joining Pastry Chef and submitting report to the Corporate Pastry Chef. 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. Shipboard employees will be required to perform any other job‑related duties assigned by their supervisor or management. FINANCIAL RESPONSIBILITIES Financial responsibilities for budget, expenses and/or achievement of revenue targets. This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Manages and maintains departmental finances within budgetary requirements. Ensures that all communication costs are kept under control. Ensures that guests are charged for pertinent special requests and services. Reviews timesheets and forwards to the Executive Chef/Chef for approval. Prepares a variety of reports and letters utilizing personal computer system and equipment. Reviews requisitions and forwards to the Executive Chef/Chef for approval. Requires the items be requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES People management responsibilities to ensure optimal performance of the function. Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to his/her staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. Mentors, develops and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement. QUALIFICATIONS Minimum hiring, language and physical requirements to perform the job. Hiring Requirements: Minimum of five years experience as a First Pastryman or Pastry Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). Culinary School degree required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. Internal Candidate Requirements: Completion of three contracts as a Head Pastry with a performance rating of satisfactory or above, along with demonstrated leadership skills. Language Requirements: Ability to speak English clearly, distinctly and cordially with guests. Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co‑workers. Ability to speak additional languages such as Spanish, French or German preferred. Physical Requirements: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds. #J-18808-Ljbffr

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