Operates under the guidance of the Executive Chef and is responsible for all dessert production as indicated in the menu plan, recipes and methods, in accordance with Operational Manual and Company standards and procedures
Job Qualification
Last work experience should not be more than 1 year ago
At least 3 years supervisory experience on cruise ships or high volume hotel/restaurant (starting from 300 covered)
At least 4 years pastry experience
Excellent knowledge of pastry art and recipes, tools and techniques, production and presentation, operation and sanitation procedures, inventory and cost control.
To guarantee the execution of pastry product, he/she must be able to manage the Pastry Team in terms of working schedule, training on the job, performance, feedback management and leading by example
No visible tattoo
Pleasant personality
Good English
College
21 - 45 years old
3 years
Preferably with Passport, Seaman's Book, and BST
Please bring along with you: - CV - Recent Photo 4x6 - photocopy of National ID Card - Certificates of employment (Original and Copy) - 2 last contracts Appraisals (for shipboard experience) - Photocopy of Family Cert. (KK) - Photocopy of Birth Certificate - Be in a business attire is a must.
IMPORTANT! Please bring your CV and Reference letter or Certificate of Employment (Original and Copy) from your previous company. For ex-crew (those with shipboard experience), please bring PASSPORT, SEAMAN'S BOOK, and 2 last-contract APPRAISALS. We will not continue the interview without those documents.