Pastry Cook

About the role

Norwegian Cruise Line is looking for a Pastry Cook who links the Chief Pastry and the pastry shop. The role is hands-on and covers all culinary aspects of the kitchen, including inventories, set-up, preparation, food quality, breakdown and sanitation, while following NCL policies, procedures and recipes. Candidates must apply online.

Key responsibilities

• Lead the area of responsibility, train and coach team members and motivate them to meet quality and budget targets
• Prepare food fresh and to the highest quality, strictly following recipes, methods and instructions
• Maintain mise-en-place, food service and an organized flow of production, adapting to forecast and menu changes
• Check food handling and storage procedures and help the team follow them
• Help the Chief Pastry maintain a waste log, adjust daily requisitions to forecasts and deliver reports and documents to the chef's office
• Complete daily walk-throughs on arrival and departure to check equipment, safety, sanitation, cleanliness, rotation and labeling of food
• Take part in daily focus meetings and inventory and ordering of food items, reconciling items on receipt
• Help the Chief Pastry stay within budget for labor, product and equipment
• Work 7 days a week in a multi-cultural environment, living in close quarters with cabin-mates

Required profile

• Intermediate to advanced knowledge of all pastry competencies
• Advanced knowledge of principles and formulas for starches, fats, sugars, liquids, eggs and flavorings
• At least two years of experience preparing and training others in fruit coulis and show-pieces
• At least one year of experience on a cruise ship or in a high-volume hotel/restaurant, and one year in a pastry supervisory position
• Culinary school degree (2-4 years) or foreign equivalency; some formal culinary training may substitute for experience
• Professional appearance, good hygiene, respect for co-workers and guests, and ability to work in close quarters

Required skills

• Ability to read, write and communicate with team members
• Ability to follow standards recipes and convert quantities mathematically
• Ability to taste all foods to assure correct preparation
• Sense of urgency and hands-on attitude