Chef de Partie Pastry
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Key skills for this role
About the Role
Celebrity Cruises is hiring a Chef de Partie Pastry to oversee pastry galley operations on a cruise ship. The role requires managing production, quality, and presentation of pastries and desserts, supervising team members, and ensuring USPH compliance.
Key Skills for This Role
Responsibilities
- Ensure smooth and efficient operation and control of the pastry galley and production daily
- Direct, coach, support, supervise, and evaluate performance of direct reports
- Responsible for production, quality and presentation of pastry and dessert assortment
- Prepare production forecasts and record leftovers to avoid wastage and keep food costs within budget
- Supervise set up of pastry and dessert display in buffets
- Ensure compliance with USPH rules and regulations
- Ensure cleaning schedule is followed and minimize equipment damages
- Ensure pantry shops are ready for USPH inspections
- Requisition and transport necessary items from main stores to pastry galley
- Ensure recipes/master list and yields are in accordance with company standards
- Assist Assistant Pastry Chef with daily pastry consumption recap
- Ensure team members are punctual and in proper uniform
Requirements
- Minimum two years' experience as a CDP Pastry in upscale hotel, resort, cruise ship or convention banqueting service
- Culinary school degree required
- Very strong management skills in a multicultural and dynamic environment
- Very strong communication, problem solving, decision making, and interpersonal skills
- Superior customer service, teambuilding, and conflict resolution skills
- Knowledge of principles and processes for providing personalized services
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills
- Intermediate computer software skills
Full Job Posting
Key Responsibilities
- Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies.
- Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports.
- Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.
- Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.
- Supervise the set up of the Pastry and dessert display in the various buffets.
- Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
- Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages.
- Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
- Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley.
- Ensures recipes/master list and yields are in accordance with the company’s standards.
- Assists the Assistant Pastry Chef with completing the daily pastry consumption re cap as requested by the Executive Chef.
- Ensures that Pastry team members come to work on time, and are in proper, well maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
Qualifications
- A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and interpersonal skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
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