Assistant Pastry Chef

Celebrity Cruises; Bahrain; On-site; BHD 13,536 - 27,072; Full time

Job summary

Celebrity Cruises is seeking a Pastry Supervisor onboard Bahrain-bound operations. You will supervise the pastry team, ensure adherence to company policies, and maintain quality in taste per corporate recipes.

You will set up pastry displays at buffets and teatime and ensure USPH compliance daily. The role demands strong leadership, exceptional communication, and robust problem-solving skills, with experience in shipboard environments and culinary-school training.

Qualifications

• Two years' experience as a Pastry Chef or equivalent in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, Debits/Credits, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Responsibilities

• Assists the Pastry Chef in supervising the pastry team and ensures company policies are followed.
• Directs, coaches, supports, supervises, and evaluates the pastry team with the Executive Pastry Chef.
• Maintains quality and consistency in taste according to recipes and photos provided by the corporate office.
• Sets up pastry displays in all buffets and teatime.
• Ensures USPH rules and regulations are followed daily.
• Ensures pastry galley cleaning schedule is followed and minimizes equipment damage.
• Ensures pastry team uniforms and personal hygiene meet policy.
• Monitors food production and records leftovers to minimize wastage and control costs.
• Assists with food requisitions for the Pastry Shop and submits them to the Executive Pastry Chef.
• Assists with daily pastry consumption re-cap and ensures items requisitioned arrive properly.
• Must be present for early standby during USPH inspections.
• Attends meetings, training activities, and other work-related activities.
• Performs other duties as required and may be assigned by supervision.

Skills

Management skills

Communication skills

Problem solving

Interpersonal skills

Customer service

Teambuilding

Conflict resolution

Guest satisfaction

Planning

Coaching

Staffing

Education

Culinary school degree

Tools

Microsoft Office

Job description

Responsibilities

• Assists the Pastry Chef in the supervision of assigned pastry team members and ensures that company policies are followed accordingly.
• Directs, coaches, supports, supervises, and evaluates (with the Executive Pastry Chef) the performance of all direct reports.
• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.
• Sets up the pastries display in all the buffets and teatime.
• Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily.
• Ensures that the pastry galley’s cleaning schedule established by the Executive Pastry Chef is followed by all team members on duty after each service and exercises proper methods to minimize equipment damage.
• Ensures that all pastry team members are at work on time and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.
• Monitors food production and records the leftovers using the provided forms, minimizing wastage to keep food cost within budgets.
• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the Executive Pastry Chef.
• Assists the Executive Pastry Chef with completing the daily pastry consumption re‑cap as requested by the Executive Chef.
• Ensures that all items requisitioned arrive in the Pastry Shop and are properly transported and stored in the appropriate places as per the United States Public Health Rules and Regulations.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
• Attends meetings, training activities, courses and all other work‑related activities as required.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

Qualifications and Education

• Minimum of two years' experience as a Pastry Chef or equivalent in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, Debits/Credits, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.