Pastry Chef Tournant

About the role

The Pastry Chef Tournant ensures the smooth and efficient operation of the pastry shop aboard a cruise ship, overseeing daily production, quality, and presentation of desserts for guest menus.

Key responsibilities

• Ensures smooth and efficient daily operation and control of the pastry shop according to company policies.
• Responsible for production, quality and presentation of the pastry and dessert assortment used in daily menus.
• Assists the Executive Pastry Chef with production forecasts, leftovers recording and food cost control.
• Sets up pastry displays in various buffets and ensures compliance with United States Public Health regulations.
• Maintains cleaning schedule for the pastry shop and prepares the galley for USPH inspections.
• Handles requisition and transportation of items from main stores to the pastry shop.
• Ensures recipes and yields meet company standards and completes daily pastry consumption recap.

Required profile

• Minimum three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service.
• Completion of high school or equivalent education.
• Strong English communication skills.

Required skills

• Pastry production and dessert preparation.
• Food safety compliance with United States Public Health regulations.
• Proper cleaning techniques and equipment handling.
• Recipe and yield management.