JOB PURPOSE
An exciting opportunity exists for a world-class Chef de Partie Pastry to assist the Executive Pastry Chef, Executive Sous Chef Pastry, and Pastry Sous Chef in supervising and managing the onboard Pastry Production.
KEY ACCOUNTABILITIES
* Manage and run a section with the assistance of the Sous Chef Pastry, with minimal 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, 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.
* Ensure that the HACCP program is applied accordingly.
* Control and maintain all Pastry equipment distributed to staff, ensuring 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.
QUALIFICATIONS (skills, competencies, experience)
* Advanced Pastry Skills.
* Minimum of 8 years in the profession in a luxury hospitality establishment or upscale cruise line.
* Fluent in written and spoken English.
* Communicate effectively with 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.
* Knowledge of Microsoft programs, including Outlook, Word, Excel.
* High School education or international equivalent.
* Pasty School degree.
* Food Hygiene Certification.
VISA REQUIREMENTS (if any)
Posses a valid passport and, if available, a seaman book.