Asst CDP Pastry

PURPOSE OF POSITION

This role is to assist the Chef de Partie Pastry to effectively supervise and manage the onboard Pastry/Bakery Production, ensuring that Quality Standards and Procedures are in line with Company Rules and Regulations. To ensure that subordinates are guided and trained in order to be productive.

YOUR RESPONSIBILITIES

Responsible for leading and supporting a multi cultural team of Galley personnel, ensuring the highest level of crew satisfaction and productivity.
The Head Partie Pastry in conjunction with the Sr. Head Pastry is responsible to run a section independently with minimum supervision required from the Chef de Partie Pastry.
Ensures running a disciplined shift, to be full in control of the production and personnel assigned.
Possesses Advanced Pastry Skills.
Ensures that Menus, Recipes, Guidelines and Methods provided by the Chef de Partie Pastry are followed accordingly.
Maintain a safe and clean work environment by complying with USPH and Company Regulations.
Must be able to work in any section of the Pastry Department and demonstrate methods and recipes to subordinates.
Produces and maintains the expected level of food quality in the area of responsibility as per the Chef de Partie Pastrys instructions.
Constantly analyzes recipes and the ongoing food productions for any possible improvements.
Submits the daily food requisition to the Chef de Partie Pastry.
Counterchecks daily deliveries from the Storeroom for accuracy and reports any discrepancies to an immediate supervisor.
Responsible for the section assigned by the Chef de Partie Pastry and its production/quality.
Ensures that the assigned section is productive and operated with minimum supervision required from the Chef de Partie Pastry.
Ensures that recipe reviews are conducted, corrected if needed and communicated to the Chef de Partie Pastry.
Must be knowledgeable with established quality standards and company policies.
Responsible for maintaining quality and consistency in taste, presentation and appearance
according to recipes and pictures; any possible discrepancies are to be rectified immediately.
Communicates on a daily basis any relevant provision issues to the Chef de Partie Pastry.
Ensures economical work practices and controls the food production to minimize and avoid wastage.
Must have a complete knowledge and full understanding of USPH Rules and Regulations, ensuring that working/cleaning practices are applied throughout the operation.
Ensures immaculate cleanliness in the Pastry/Bakery Department and adjacent areas by applying safe work practices, procedures according to USPH Regulations and prevent any equipment damages/loss.
Responsible for controlling and maintaining all Pastry equipment, ensuring that its clean, sanitized and returned in an acceptable and proper condition after each use.
Responsible for all Pastry Equipment in terms of cleaning, handling and storage. Any damages and/or malfunctions must be justified, recorded and reported.
Ensures that the pastry and adjacent areas are ready for any announced and/or unannounced
USPH inspection, done either by the Ships Management or local authorities (Public Health Inspectors).
Must be familiar with the galley layout in terms of safety and security, must have a full understanding of ship rules/regulations (SMS) and participate in all required Safety Drills/Training.
Ensures that the HACCP program is applied accordingly.
Must have a thorough understanding of working hours policies and procedures.
REQUIREMENTS

Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and presentable.
Health: Must be physically fit and in good health, be able to lift up to 50 lbs (30 Kilos) on a daily basis and work a minimum of eleven hours per day, seven days a week.
Professional Experience and Education: Standard High School Education. Requires a minimum of three years in the profession (Quality Hotels or Restaurants).
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret documents such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in their work. Adherence to Company Rules and Regulations is a must for success in the job.
BENEFITS

Working for the world's best Cruise Line
Excellent salary in US Dollars
Great benefits