Konditor

Silversea cruises, world leader in luxury cruising operating four vessels on world wide itineraries is currently recruiting for the following positions:

Pastry Chef
Performance/Responsibilities
This position contributes to the Company's Mission, values and strategic priorities by implementing the principles of Aggressive Hospitality in the following areas:
.Ensure complete guest satisfaction by providing guests with the highest quality foods prepared at SSC standards in pastry.
.control food cost
.maintain hygienic standards according to U.S.P.H
.Train and retain excellent crew.
In carrying out these responsibilities, the Pastry Chef undertakes duties in the four areas of the professional performance score card:
. Guest Experience
. Crew Excellence
. Silver C's Leadership
.Operations and Business Processes
The corresponding duties in each of these performance areas are detailed below. These duties are undertaken within company policies, standards, and operating manuals, regulatory mandates.
Guest Experience
1. Demonstrate genuine concern for guests well being and satisfaction at all times and always projects a favorable image of SSC
2. Checks proper set-up of service station and prepare show plates.
3. Checks special orders, functions and cocktail parties and prepare items on time.
4. Organize and deliver pastry demos.
5. Provide pastry show pieces for all buffets.
6. Supervision of pastry service during meals.
Crew Excellence
7. Induct, train, coach, and lead crew to consistently superior levels of performance.
8. Determine and communicate standards of performance to employees
9. Fully implements the Performance Interview system and complies with the certification process
10. Complies fully with company procedures for talent management including the policies for promotion and transfer
11. Strives to create and maintain a positive work environment
12. Models excellent leadership behavior
13. Fosters teamwork and partnering within all departments on board
Silver C's Leadership
14. Complete Silver Service CD-room training.
15. Complete Silver C's orientation.
16. Demonstrate Silver C's leadership into daily contributions:
A. Commitment - Mission, values, people development, continuous improvement.
B. Character - Integrity, Attitude.
C. Competence - Technical, decision making, conflict resolution.
D. Conduct - Modeling, personal discipline.
E. Communication: Informing, listening, and engaging.
Operations/Business
Processes
Financial:
17. Assist Exec. Chef and Exec. Sour Chef with menu planning
18. Ensures food items returned to galley are distributed and stored properly.
19. Requisitioning of all necessary products for pastry shop.
20. Ensures economical production and minimization of food waste.
21. Supervises the bakery production and requisitions on a day to day basis
Processes and Procedures
21. Prepares appropriate quantities of desserts and baked goods in accordance with SSC standards.
22. Assures adherence to SSC standards in food quality, preparation recipes, presentation, policies and procedures.
23. Performs other duties as requested by supervisor.
Cleaning and Maintenance:
24. Ensures proper safety, hygiene and sanitation practices are being kept.
25. Comply with U.S.P.H cleaning and sanitation standards at all times.
26. Ensure proper garbage handling.
27. Handle all ship's equipment with utmost care and report faulty/broken equipment.
Utbildning/Erfarenhet