Cruise Ship Pastry Lead

Singa Ship Management Phils., Inc.; Philippines; On-site; PHP 240,000 - 360,000; Full time

Job summary

Singa Ship Management Phils., Inc. on board our vessel seeks an Executive Pastry role to manage pastry operations under the direction of the Executive Pastry Chef. You will follow schedules, maintain hygiene, and ensure compliance with SOPs and shipboard policies.

The role requires clear English communication with guests, accurate record-keeping of logs, and collaboration with supervisors to uphold quality, sanitation, and cost control across all outlets.

Responsibilities

• Following work schedules as set by Executive Pastry Chef
• Area of responsibility is set up in accordance with direction from supervisor and SOP manual Scenic Ocean Cruises.
• Cost control for all the outlets in accordance with the budget.
• Participation in loadings.
• Ensure that all equipment is properly and securely stored away when not on duty and to keep assigned clean and tidy.
• Report work-orders to their supervisors when deficiencies are noted or when maintenance is required and to follow up on the work orders in a timely manner.
• Follow and execute the Shipboard Sanitation programs.
• Ensure that all outlet concepts and the services guidelines are followed as per company expectation.
• Control the appearance of his/her personnel as regards grooming, hygiene, cleanliness of uniforms and shoes.
• Ensure to speak at all time English in front of guests.
• Responsible to ensure that all PH logs, cleanliness logs, IPM logs are well maintained and in order as per the company standards.
• Carry out duties as designed by the Executive Pastry Chef

Job description

Singa Ship Management Phils., Inc. on board our vessel seeks an Executive Pastry role to manage pastry operations under the direction of the Executive Pastry Chef. You will follow schedules, maintain hygiene, and ensure compliance with SOPs and shipboard policies.

The role requires clear English communication with guests, accurate record-keeping of logs, and collaboration with supervisors to uphold quality, sanitation, and cost control across all outlets.