Pastry Cook

MAIN RESPONSIBILITIES

• Prepare pastry goods such as sponge cakes, basic dough’s, cream, fillings, etc.; hold basic professional baking/pastry skills.

• Ensure that menus, recipes, guidelines and methods provided by the relevant supervisor are followed accordingly; maintain the expected level of food quality in the area of responsibility, as per the relevantSupervisor’s instructions.

• Demonstrate the ability to work in any section assigned by the Executive Pastry Chef – the section can change at any given time for training purposes and/or in convenience to the operation.

• Ensure economical work practices and control food production to minimize and/or avoid wastage.

• Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits.

• Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures according to all Public Health Policies and ensuring thatall equipment is sanitized and returned accordingly, after each use.

• Separate & remove garbage and place it in designated containers; clean garbage as often as needed, ensuring those separation procedures and all Public Health Standards are maintained.

• Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.

BACKGROUND

• A required minimum of 2 years’ experience as Pastry Cook or similar position, or a formal culinary education with at least six months’ experience in the pastry operation within a premium brandhospitality environment; must have basic professional pastry & baking skills.

• Must be flexible, stress resistant, committed team player; guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required with basicknowledge of standard Public Health and sanitary Policies.

• Must demonstrate the ability to handle culinary equipment.

• Fluent in English - must have excellent English communication skills to carry out given instructions, as well as clearly interpret and orate documents such as menus and recipes, and to address other relevantinformation in an adequate manner.

• Safe knife handling skills are required.

• Must be at least twenty-one (21) years old, able to lift up to 50 lbs. (30 Kilos) on a daily basis and be able to work a ten of eleven hours per day, seven days a week.

• Previous cruise industry experience is an advantage.

BENEFITS

• Monthly salary is paid via on-board Visa card, no tax deduction.

• Five (5) paid vacation days for each month worked is included in the salary; this is accumulated and only paid at the end of the contract.

• Health insurance is provided during the contract period (not applicable to vacation).

• All crew have life insurance at $100,000 death in service benefit.

• No charge for crew laundry facilities, including detergent dispensers.

• Free Wi-fi on-board.

• Medical and visa expenses will be reimbursed on the first payroll against original receipts.

• The company covers flights and transfer to the vessel from and to your nearest international airport of your country of residence; hotel overnight is optional for long-distance travels.

• Uniform is provided; including shoes and safety equipment, and maintained by our main laundry.

• Two-crew only recreational areas (indoor and outdoor).

• Access to the guest gym after 10 PM.

APPLICATION

• Updated C.V. without employment gaps is needed; to note any unemployment.

• References and appraisals for at least 2x last contract.

• Work employment certificate for last 2 years.

• Company references.

• All documents should be sent via email. We will contact you for further requirements of other documents needed after we receive these documents.

• Incomplete application will not be considered.

GCS Vietnam will process your documents to match the position you are applying for before submitting your application to VIKING.