Pastry Chef in charge of the pastry and dessert section – cakes, desserts, chocolates and plated sweets.
Responsibilities
Plan and produce desserts, pastries and confectionery
Supervise pastry staff and maintain recipe standards
Control pastry stores and food-safety logs
Qualifications
STCW / Mandatory
STCW VI/1 Basic Training (PST, FPFF, EFA, PSSR)
STCW VI/6-1 Security Awareness Training
STCW V/2 Crowd Management (passenger ships – if designated on muster list to assist passengers)
Passenger-ship safety familiarization for personnel providing direct service to passengers (STCW V/2 / I/14)
STCW VI/2-1 PSCRB (if assigned to survival craft / rescue boat crew)
Other / Company
Valid PEME / medical fitness certificate (STCW I/9; MLC 2006 Reg 1.2) and ship-specific familiarization (STCW I/14) before assuming duties
Food safety & hygiene training for catering staff (MLC 2006 Std A3.2)
USPH Vessel Sanitation Program (VSP) / food-safety training (cruise ships calling US ports)
TESDA Bread & Pastry Production NC II (or pastry diploma)