Company
hospitality
PastryCook
Neural analysis suggests this role is
optimal for Mid+ candidates.
“Pastry Cook. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement, culinary skills, food quality, sanitation. leading, training, and demonstrating exemplary culinary skills and knowledge.. responsible for all culinary aspects in the kitchen including inventories, set-up, preparation, food quality, breakdown, and sanitation.”
What You'll Achieve.
ensures a successful link between the Chief Pastry and the pastry shop.; ensures all food is prepared fresh and is of the highest quality; improve food quality and meet budget expectations; improve forecasting and production models; adhering to budget constraints
Industry & Context.
prepared for additional culinary contingencies; maintenance issues
Ability to live in close quarters, share limited space with other cabin-mates, Able to work 7 days a week
What They're Looking For.
Must Have
Intermediate to Advanced knowledge of all pastry competencies is required., Advanced knowledge of principles and formulas concerning starches, fats, sugars, liquids, eggs, and flavorings are required., Minimum of two years of experience in preparing and training others in fruit coulis preparation is required., Minimum of two years of experience in preparing and training others in show-pieces is required., Minimum of one year of experience on cruise ship or high volume hotel/restaurant is required., Minimum of one year of experience in a pastry supervisory position is required., Minimum of two years of culinary experience is required., Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
Nice to Have
Some formal culinary training from a recognized educational institution may substitute for this experience requirement at an equivalent rate.
What You'll Do.
and demonstrating exemplary culinary skills and knowledge.
responsible for all culinary aspects in the kitchen including inventories
ensuring all NCL policies
and recipes are followed consistently.
documenting and communicating with the Chief Pastry and/or the Executive Chef’s personal assistant in regards to variances
and maintenance issues.
prepared for additional culinary contingencies
which may occur within his/her outlet or in another outlet/venue.
Provide leadership to area of responsibility
Ensures all food is prepared fresh and is of the highest quality
Strictly adheres to all recipes
methods and instructions from supervisor
and recognizes team members to improve food quality and meet budget expectations while motivating team members
Arrives on-time in clean uniform
Maintains an organized and efficient flow of production
with regards to changes in forecasts and menus
Responsible for mise-en-place
and food service for production area
Consistently checks food handling and storage procedures while training team members to do the same
Assists Chief Pastry in documenting and maintaining a waste log to improve forecasting and production models
Assists Chief Pastry in adjusting daily requisitions to reflect trends and forecasts
Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved
Conducts daily walk-thru prior to leaving to ensure cleanliness
and proper labeling of all food items
proper storage of all food items
proper removal/disposal of leftover item to crew mess
Actively participates in daily focus meetings with team members to ensure communication and daily expectations
Maintain USPH/FDA standards for outlet
Inventory and ordering of all food items
Reconciliation of items upon receipt
Assists Chief Pastry in adhering to budget constraints in regards
Assists Chief Pastry by completing and delivering of all reports
and other items requested by supervisor to the chef’s office/personal assistant.
Performs other related duties as assigned or as directed.
How You'll Work.
Team & Collaboration
cross-functional coordination; training, coaching, and recognizing team members; communicating with the Chief Pastry and/or the Executive Chef’s personal assistant; Actively participates in daily focus meetings with team members to ensure communication and daily expectations; Ability to read, write, and communicate with team members; Able to develop a camaraderie with team members
Communication Scope
Ability to read, write, and communicate with team members; documenting and communicating with the Chief Pastry and/or the Executive Chef’s personal assistant; Actively participates in daily focus meetings with team members to ensure communication and daily expectations
Process & Methodology
process management, resource planning
Full Job Description
**APPLY ONLINE** If you’re interested to be considered for this position, please click the blue APPLY button at the top of the page to get started. All candidates must complete an on-line application to be considered. The **Pastry Cook** ensures a successful link between the Chief Pastry and the pastry shop. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Pastry Cook is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chief Pastry and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues. The Pastry Cook is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue. **ESSENTIAL FUNCTIONS** * Provide leadership to area of responsibility * Ensures all food is prepared fresh and is of the highest quality * Strictly adheres to all recipes, methods and instructions from supervisor * Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members * Arrives on-time in clean uniform * Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus * Responsible for mise-en-place, and food service for production area * Consistently checks food handling and storage procedures while training team members to do the same * Assists Chief Pastry in documenting and maintaining a waste log to improve forecasting and production models * Assists Chief Pastry in adjusting daily requisitions to reflect trends and forecasts * Completes daily walk-thru upon arrival to outlet to ensu
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