Chef de Partie Pastry

Your Purpose

The primary responsibility of the Chef de Partie Pastry is to assist the Executive Pastry Chef, Executive Sous Chef Pastry, and Pastry Sous Chef to effectively supervise and manage the onboard Pastry Production.

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.

Our commitment

At Explora Journeys, we are redefining luxury ocean travel － where discovery, well-being, and a deep respect for the seas come together in harmony.
We seek passionate professionals who share our vision of a more immersive, transformative way to discover the world’s most inspiring destinations by sea.
Are you ready to turn your passion into something extraordinary? Join us at Explora Journeys, where an ocean of opportunities awaits. Your journey to the Ocean State of Mind starts here.