Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies.
Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.
Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget.
Assists in the set-up of the pastry display in the various buffets.
Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage.
Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.