The Pastry Chef has the full responsibility for all aspects of the daily Pastry operation including controlling of all costs.
You must feel comfortable to work in a small environment, and take an active part in the actual food preparation and to ensure that desserts and pastries are consistently prepared.
- Culinary Institute Diploma or apprenticeship as Patissier required
- Minimum of four (4) years experience in a luxury food operation as Assistant Pastry Chef or three (3) years experience on board a luxury cruise ship
- European trained
- Strong background in International Cuisine and Cooking Techniques
Contract length: 4-6 Months
- Passport or ID card