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. Key Responsibilities 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. Education/Experience/Qualifications: 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.