Chef De Partie - Pastry (Cruise) - Worldwide

Chef De Partie – Pastry (Cruise) - Worldwide

Position Overview:

This position forms part of the pastry/ bakery operations supervisory tier of the Ship. The position is expected to cover the position of Junior Sous Chef Pastry in its absence. The progression is to the position of Pastry Junior Sous Chef upon completion of requisite training as set forth in the role profile

Position Duties and Responsibilities:
• Must have comprehensive knowledge of Pastry & Bakery operations
• Precise knowledge of all product specifications in use
• The ability to coach, mentor and develop personnel and their work is a necessity
• Clear and implemented knowledge of food quality standards
• Clear and implemented knowledge of food presentation standards
• Comprehension of all work divisions of all core Pastry/bakery operations
• Intermediate comprehension of cost management and profitability of the operation
• Maintain a clear understanding of the operation’s revenue goals
• Maintain a progressive training program towards talent development
• Clear and practiced understanding of all products in use and stock rotation
• Ability to motivate assigned team towards achievement of goals
• Maintain positive working relationship with all parts of Food Operations and Ship departments
• Ability to promote and enhance product and guest experience
• Should have a clear and practiced understanding of all USPH policies applicable
• Should have a clear and practiced understanding of all Health and Safety policies applicable
• Should have a clear and practiced understanding of all Environmental policies applicable
• Ability to create and manage Teamwork Schedules is a requirement
• Ability to provide feedback through Performance Appraisal systems
• Must monitor and enforce applicable IMO regulations associated with operations
• Liaise with Culinary Arts management towards the achievement of all above
• Must successfully complete food trails and product reviews assigned by the Sous Chef Pastry
• Willingly execute any other assigned or delegated tasks

Position Minimum Requirements:
• Ideally, the candidate must have an Associate in Hotel Management or an equivalent in Culinary Arts.
• Ability to clearly communicate in English, both verbal and written
• Cruise line experience or work exposure at a 4-star property at minimum with multiple dining venues is a requirement where the last position held is at Junior Sous Chef Pastry or equivalent.
• Fine dining desserts and plating techniques
• Formal dining desserts and plating techniques
• Proficient in Petite fours creation
• Proficient in chocolate and confectionery
• Proficient in buffet desserts and presentations
• Proficient in Ice Creams, sorbets, and gelato
• Proficient in bakery techniques including French & Italian breads and sourdoughs
• Intermediate Viennoiserie