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    Always ensures product quality in the assigned station through tasting and monitoring of mise en place during production as instructed by the Executive Chef / Executive Pastry Chef.

    Effectively supervises Pastry staff in an assigned service station during operational activities as directed by the Executive Chef / Executive Pastry Chef, including monitoring compliance with production and storage requirements such as temperature/blast chiller log recording.

    Always monitors the consumption of ingredients required for daily production and plans orders accordingly; keeps the Executive Pastry Chef informed regarding production needs and order status.

    • Must possess a formal qualification in pastry arts from a recognized culinary training institution
    • Must have at least five years of experience in the pastry galley with at least two years of experience as Demi Chef de Partie Pastry form luxury hotel/resort or cruise ship
    • Command of the English language, both verbal and written
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