Commis Pastry Azamara Cruises

Commis Pastry for Azamara Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

• Works with the Pastry Sous Chef or CDP Pastry in the pastry shop. Assignments will be changed from time to time for training purposes.
• Works on the pastry production and will be directly involved in the quality, consistency, and quantities of the product.
• Assists with the transportation of food items from the main stores to the pastry shop.
• Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times.
• Extra duties may be assigned by the Executive Sous Chef.
• Will be assigned from time to time in an early standby in the pastry area for USPH purposes.
• Will be assigned from time to time to be on late duty on the midnight buffet service.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.

• Minimum of two years’ experience as a Commis Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Knowledge of proper cleaning techniques, requirements, and use of equipment.
• Completion of high school or basic education equivalency required.
• Completion of a minimum of one contract with a performance rating of proficient or above with prior culinary experience.
• No disciplinary action on file for the last 12 months.
• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English in order to understand and interpret written procedures.
• This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
• Ability to speak additional languages such as Spanish, French or German is preferred.