The Assistant Chef de Partie (CDP) Pastry assists the (CDP) to effectively supervise and manage the onboard Pastry/Bakery Production, ensuring that quality standards and procedures are in line with the Company’s Rules & Regulations and.
The Cook is responsible for preparing high-quality meals for guests and crew, ensuring adherence to recipes and maintaining high standards of cleanliness and safety in the kitchen.
• Responsible for the production of assigned section; maintain quality & consistency in taste; make use of daily checklists to monitor production and preparation levels.
The Sous Chef Pastry is the second in command in the Pastry Department. This role is to assist the Executive Pastry Chef to effectively supervise and manage the onboard Pastry/Bakery Production, ensuring that quality standards and.
If you are not sure what position to apply for, you may instead submit a general application here and we will advise you:.
