Pastry Cook

Job Description Pastry Cook

Purpose of Position:

• Oversees standard pastry preparations, including creams, sponge cakes, doughs, fillings, and ice cream.
• Ensures quality standards and procedures align with company policies and STAR Service Standards.
• Ensures safe, high-quality pastry production and fosters a guest-oriented service culture to enhance guest satisfaction and repeat business.

Responsibilities:

• Prepare pastry goods, including basic doughs, creams, sponge cakes, and fillings.
• Follow recipes, guidelines, and methods provided by supervisors.
• Work in any pastry section as assigned by the Executive Pastry Chef, adapting to different tasks for training or operational needs.
• Maintain efficient and economical work practices, reducing food wastage.
• Ensure food storage and preparation areas comply with Public Health Policies and Company Regulations.
• Maintain high sanitation and cleanliness standards, ensuring all equipment is properly sanitized and stored.
• Separate and dispose of garbage properly, ensuring waste management complies with Public Health Standards.
• Ensure mise-en-place is ready 15 minutes before service.
• Participate in The Daily Reunion, aligning with operational needs and STAR Service Standards.
• Wear Personal Protective Equipment (PPE) and follow safety procedures.
• Maintain professional grooming standards per Vikings Image and Uniform Policies.
• Secure company property, especially during rough weather conditions.
• Demonstrate flexibility and adaptability, maintaining a positive attitude under pressure.
• Gain knowledge of ports of call, shore excursions, and shipboard activities.
• Support achieving Culinary Department goals (quality and financial).
• Follow safety and security policies, participating in fire prevention and evacuation drills.

Qualification (Your Profile)

• Minimum 2 years of experience as a Pastry Cook or similar position in a premium hospitality environment.
• OR a formal culinary education with at least 6 months of experience in a pastry kitchen.
• Basic professional pastry and baking skills.
• Fluent in English excellent communication skills for understanding recipes and instructions.
• Flexible, stress-resistant, team player, with a strong work ethic.
• Guest-focused, service-oriented, with a professional appearance and impeccable hygiene standards.
• Safe knife-handling skills are required.
• Minimum age of 21 years.
• Ability to physically handle 50+ lbs. (30 kg) daily and work a minimum of 1011 hours per day, 7 days a week.
• Previous cruise industry experience is an advantage.