HAL - 2nd Commis Pastry - UPL

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Key Responsibilities

· 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.

Desired Skills & Experience

• 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.