CDP Bakery

Work as a team member.
• Follow “Clean as you go” work habits.
• Do any special duty requested by your supervisor.
• Follow safe work habits and notify supervisors of any dangerous or unsafe place in work area.
• Make frequent suggestions to your direct supervisor in order to bring the standard up and keep your interest on the job.
• You are responsible for all dessert production on your ship, as assigned by the supervisor.
• Check pastries in all stations and outlets on a daily basis.
• Follow all recipes as provided by the corporate office.
• Follow the menu grid as provided by the traveling executive pastry chef.
• Report all problems immediately to your supervisor.
• Follow the time management schedule, as provided by your supervisor.
• Follow the vacation plan and schedule according to the CBA.
• Prepare evaluations for subordinates in corporation with your supervisor.
• Make sure to ask your supervisor for permission first before working overtime.
• Check all provisions received from storeroom and report discrepancies immediately.
• Training is ongoing. Make weekly reports to the executive chef if training was received.
• Have all show-pieces prepared in a timely manner, whenever required.
• Give full cooperation to the Corporate Pastry Supervisor.
• Be food cost conscious, check wastage.
• Cleaning procedure on a daily basis according to company standards and U.S. Public Health.
• All prepared food is to be handled with plastic gloves only.
• All scheduled meetings have to be attended on time.
• Always keep your cabin clean. No food items, hotel utensils etc. allowed in cabin.
• Keep your personal appearance in top shape and to company standards, lead by example.