Always carries out production in assigned area/station according to Company recipes and picture presentation as directed by the Executive Pastry Chef / Chef de Partie Pastry.
Supervises Pastry staff in an assigned service station during operational activities as directed by the Executive Pastry Chef / Executive Chef.
Always practices batch cooking/preparation process (for soufflés, puddings, crème-brulee, etc.) to eliminate waste.
Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always follows recipes to eliminate waste; always informs the Executive Pastry Chef when fluctuations occur.
Assists in on-the-job training for new-to-vessel / first-contract Pastry staff in assigned section as directed by the Executive Chef / Executive Pastry Chef.
Continually seeks guidance from the Executive Pastry Chef to ensure production is executed according to Princess’s recipes.
Job Qualification
Last work experience should not be more than 1 year ago
Pleasant personality
Good English
No Tattoo
High school
21 - 40 years old
1 years
Please be in business attire and bring your printed CV (in English), 4x6 photograph, passport and seaman’s book (Original ), employment certificates or appraisals ( original ), photocopy of your ID card, birth certificate, KK, and education certificate.Please prepare for an English language interview by MS Team or Skype