Chef de Partie Pastry

Your Purpose

Your Impact

• Manage and run a section with the assistance of the Sous Chef Pastry, and with minimum supervision required from the Pastry Chef.

• Ensure that menus, recipes, guidelines, and methods provided by the Executive Pastry Chef are followed accordingly.

• Able to work in any section of the Pastry Department and demonstrate methods and recipes to subordinates.

• Produce and maintain the expected level of food quality in the assigned area and according to instructions from the Pastry Chef.

• Ensure that pastry personnel is guided and trained to increase productivity.

• Maintain a safe and clean work environment by complying with USPH and Company Regulations.

• Analyze recipes constantly for any possible improvements.

• Submit daily food requisition to the Executive Pastry Chef.

• Countercheck daily deliveries from the Storeroom for accuracy.

• Ensure that recipe reviews are conducted, corrected if needed, and communicated to the Executive Pastry Chef.

• Maintain quality and consistency in taste, presentation, and appearance according to recipes and pictures.

• Rectify discrepancies immediately.

• Communicate any relevant provision issues to the Executive Pastry Chef daily.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.

• Control and maintain all Pastry equipment distributed to staff, ensuring that it is cleaned and/or sanitized and returned in an acceptable condition after each use.

• Ensure that the pastry/adjacent areas are ready for an announced or unannounced inspection, performed by Ship Management or local authorities.

• Maintain cost control within the department/team.

• Conduct workstation spot checks to ensure items are correctly cleaned and stored minimizing deterioration and waste.

• Control food production to minimize/avoid waste.

• Ensure that all safety procedures are followed.

• Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and prepare for future advancement.

• Assist the Procurement team with storing operations and quality control.

Your Journey So Far

• Advanced Pastry Skills

• Minimum of 8 years in the profession in a luxury hospitality establishment or upscale cruise line.

• Intermediate knowledge on food safety.

• Communicate effectively with the senior management. Possess the ability to lead and make decisions.

• Good administrative skills.

• Experienced in coaching subordinates.

• Must be cost and quality conscious.

• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.

• High School education or international equivalent and Pastry School degree.

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point.

• Fluent in written and spoken English.

Your Essentials

• Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area.

• Food Safety/HACCP certificate.