V.Ships Leisure is looking for Commis 1 Pastry on behalf of Azamara Cruises. This position is responsible for the preparation of the various menu items according to the provided recipes. • Works with the Pastry Sous Chef or CDP Pastry in the pastry shop. Assignments will be changed from time to time for training purposes. • Works on the pastry production and will be directly involved in the quality, consistency, and quantities of the product. • Assists with the transportation of food items from the main stores to the pastry shop. • Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times. • Extra duties may be assigned by the Executive Sous Chef. • Will be assigned from time to time in an early standby in the pastry area for USPH purposes. • Will be assigned from time to time to be on late duty on the midnight buffet service. • Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries. • Attends meetings, training activities, courses and all other work-related activities as required. • Performs related duties as required. • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. • This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. • Minimum of two years’ experience as a Commis Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). • Knowledge of proper cleaning techniques, requirements, and use of equipment. • Completion of high school or basic education equivalency required. • Completion of a minimum of one contract with a performance rating of proficient or above with prior culinary experience. • No disciplinary action on file for the last 12 months. • Ability to speak English clearly, distinctly and cordially with guests. • Ability to read and write English in order to understand and interpret written procedures. • This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. • Ability to speak additional languages such as Spanish, French or German is preferred.