HAL - 2nd Commis Pastry - UPL

Handles and prepares food for service to guests and crew according to the company’s menus and recipes. · Assist in the preparation of all pastry according to company recipes. · Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.

· Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Pastry Chef. · Follows guidelines and instructions established by Pastry Chef. · Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.

· Responsible for lido prep, floating, and breakfast. Based on operational needs, they can be assigned in any pastry station as needed. · Meet or exceed the daily job tasks.

· Meet or exceed utilizing company resources and ensure the correct use. · Meet or exceed company recipes and standard operating procedures are in compliance. · Meet or exceed company required trainings.

· Ensure proper maintenance of company property. Cleaning standards need to be followed in assigned workstation to ensure good appearance and condition of these areas. · Perform other job-related functions as assigned.

Core capabilities: Good listening skills and able to follow instructions. Shows initiative in performing culinary tasks. Asks questions if tasks are unclear.

Team player Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security

Responsibilities

At least 1 year work experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. Experience in high volume operation of at least 100 meals per service. Holds a National Certificate in Pastry Certification from accredited advanced food safety program.

Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Ability to effectively read, write and speak English.

Preferred: Degree from accredited culinary college or university. Marlin's Test score of 60 is required.