Pastry Chef

On behalf of one of our luxury expedition clients, we are now recruiting for the position on board the expedition vessel, operating worldwide.
Responsibilities:Responsible for all the baked goods and dessert production on board for guest and crew meals.Following Company menu matrix and recipes.Participates in the actual baking of guest breakfast, lunch, and dinner breads (both Sweet and Savory), as well as any spreads, jams or butter accompanying breads.Prepares and plates guest dinner and lunch desserts, including mise en place, sauce, and garnish.Prepares mid-morning and high tea pastries and baked goods, as well as any out-of-the-blue and welcome baked goods.Ability to prepare and produce baked goods and desserts as per required dietary restrictions (GF, Vegan, kosher, lactose-free).Works with Head Chef on inventory and baking/pastry orders.Responsible for all baking and pastry area food service sanitary compliance.Helps maintain the cleanliness of the galley area and food storage rooms.Adheres to all CDC Vessel Sanitation Program requirements.Your Profile:Extensive baking and pastry experience.Wide variety of international baked goods knowledge.Completion of formal training at a culinary or Baking and pastry school preferred.Minimum of 2 years experience in the culinary industry on board passenger ships preferred.STCW Basic Safety Training preferred.STCW Crowd Management preferred.Vessel Sanitation Public Health preferred.Please apply with your updated CV, MARLINS test, latest performance appraisal/reference, and photos of your desserts.
START DATE: ASAP
CONTRACT ROTATION: 3 Months +/- 1 month onboard and 3 Months +/- 1 month on vacation
SALARY: 6,499.00 USD per month paid while onboard

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