Pastry Chef

The Pastry chef is the master of flavors which complement each other and can bring  savor to desserts.

Requirements:

• the pastry specialist has at least 4 years of experience in a similar role (Pastry Chef, Chef de Patisserie, Cake Designer, Baker, Pastry, Bakery clerk, Patissier, Konditor, Konditorin)
• proves competence in the preparation and display of a wide variety of desserts (mousses to meringues, ice creams and sorbets, cookies, dough, muffins and Danishes, pies and tarts, cake layers, pastry cream and sauces)
• very good knowledge of ISO quality systems and H.A.C.C.P. procedures
• knowledge of pleasing contrasts of texture
• works precisely and quickly, paying attention to dessert presentation
• ability to work in a team
• good command of German or English
• good communication and presentation skills are mandatory, as they will interact with guests during dessert-cooking demonstrations
• international experience is an advantage

Responsibilities:

• makes and bakes all the doughs, batters, fillings, creams, and sauces applying correct techniques
• assemble desserts and present pastries for teatime and buffets at international standards
• creates new and exciting desserts to renew menus for passengers and crew
• maintains company quality standards and makes suggestions for improvements
• shares recipes with guests during onboard cooking demonstrations
• ensures a high food quality level while minimizing waste
• assists with food cost control
• adheres to stock control and storage procedures
• ensures that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained
• attends with the loading of food, beverage, laundry and other items