Craft - Pastry Chef​/Cook

Description

Prepared a variety of pastries, desserts, and baked goods according to recipes and established quality standards. Measured and mixed ingredients, rolled, cut, and shaped dough, and baked items in the oven. Decorated pastries using icing, glazes, and other toppings with various techniques such as piping, glazing, and icing. Monitored the baking process to ensure products were baked to perfection. Collaborated with the culinary team to create new pastry items and seasonal menus.

Developed new recipes and menus and kept up with the latest trends.

• Follow all food safety and sanitation guidelines.
• Ensure proper storage and rotation of ingredients to maintain freshness.
• Maintain a clean and organized workstation, following all sanitation guidelines.
• Adhere to food safety regulations and maintain proper hygiene practices.
• Assist with inventory management and ordering supplies as needed.

• At least 3 years of previous experience as a Pastry Cook or in a similar role.
• Knowledge of different pastry techniques and baking methods.
• Strong attention to detail and ability to follow recipes accurately.
• Creativity and ability to develop new pastry ideas.
• Ability to work in a fast‑paced environment and meet deadlines.
• Excellent time‑management skills and ability to prioritize tasks effectively.
• Strong communication and teamwork skills to collaborate with other kitchen staff.

This description is not intended to be all-inclusive. Employees may perform other related duties as assigned to meet the ongoing needs of the organization.

Note:

This position is performed on a vessel that is away from shore for hours at a time.