To properly prepare all items required for the daily Menus and special events as instructed by the Sous
Chef Pastry and the Executive Pastry Chef and to ensure that products are consistently prepared
according to the highest possible standards. This position is responsible for the safe handling of food,
general galley cleanliness standards and the overall strict adherence to the standards outlined by the
Vessel Sanitation Program (VSP) of the Centers for Disease Control and Prevention, and any other health
authorities having health jurisdiction over the vessel. The position also follows and updates itself on the
latest international culinary trends.
All duties and responsibilities are to be performed in accordance with Crystal Basics, the company’s
Safety Management System (SMS), STCW requirements, MLC promulgated standards, USPHS guidelines, and environmental regulations.
Each shipboard employee may be required to perform all functions in various service venues and
throughout the ship.
• To follow the Sous Chef Pastry and the Executive Pastry Chef‘s instructions for Menu plans and daily preparations.
• To ensure that products are consistently prepared according to the highest possible standards.
• To comply with the latest Health and Sanitation regulations (USPH and all other Port Health
Authorities) and to follow proper cleaning procedures accordingly.
• To know the requirements of the Menus and to plan for operational needs accordingly.
• To report work orders to the Sous Chef Pastry and the Executive Pastry Chef when deficiencies
are noted or when maintenance is required and to follow up on the work orders in a timely manner.
• To maintain a friendly and approachable demeanor, even under pressure, and utilize an indepth
knowledge and understanding of Crystal Basics.
• To conduct oneself in a professional and courteous manner, including physical and verbal
interactions with fellow shipboard employees and/or in the presence of guests.
• Attends meetings, trainings and other educational activities as required.
• Maintains, always, a friendly and approachable demeanor, even under pressure, by applying the
principles of Crystal Basics.
• Always conducts oneself in a professional and courteous manner when dealing with guests, and
fellow team members alike.
• Performs any other operational duties as required.
This position description in no way implies that the job responsibilities listed in this document are the
only duties to be performed by the employee holding this position.
Financial Responsibilities
Financial responsibilities for budget, expenses and/or achievement of revenue targets.
• To keep leftover food to a minimum.
• To assist the Executive Pastry Chef in controlling the food cost as well as the overall operational
costs required in the Pastry Department as required by CCI, maintaining given standards and product quality.
• To control use of consumables and equipment.
• To ensure Company property is maintained properly and treated with respect.
Safety Responsibilities
• Attends all company mandated safety trainings and safety drills and actively participates in them.
• Actively participates in guest safety drills if required.
• Ascertains that all safety procedures are adhered to in accordance with the company’s Safety
Management System (SMS).
• Ensures that proper PPE is used by oneself where and when required.
• Practices safe lifting techniques as all times.
• Complies with Port Manning duties as required and scheduled.
Other safety duties may be assigned as necessitated by operational requirements.