Pastry Chef De Partie

Celebrity Cruises; Belgique; Sur place; EUR 52 000 - 78 000; Plein temps

Résumé du poste

Celebrity Cruises in Belgium seeks a CDP Pastry to manage the pastry galley on board, ensuring daily production, quality, and presentation of pastries and desserts in line with policies. You will coach the pastry team, forecast production, minimize waste, arrange displays, comply with USPH rules, and collaborate with the Executive Sous Chef Pastry & Bakery to maintain high service standards.

You will ensure timeliness, uniforms, and hygiene, attend meetings and training, and assist in daily

Qualifications

• Minimum two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Very strong management, communication, problem solving, and interpersonal skills.
• Knowledge of guest satisfaction evaluation techniques and personalized service principles.

Responsabilités

• Oversees pastry galley daily operation and control according to company policies.
• Directs, coaches, supports, supervises, and evaluates the pastry team with the Assistant Pastry Chef.
• Ensures production, quality and presentation of pastries and desserts for daily menus.
• Prepares production forecasts and records leftovers to control waste and food costs.
• Supervises pastry and dessert display setup in buffets.
• Ensures compliance with USPH rules and regulations daily.
• Maintains pastry shop cleaning schedule and protects equipment from damage.
• Ensures pantry readiness for USPH inspections and internal audits.
• Manages requisition and transport of items from main stores to the pastry galley.
• Maintains recipes/master lists and yields per company standards.
• Coaches and trains Pastry Cooks; attends required meetings and training.

Connaissances

Leadership

Communication

Problem solving

Interpersonal skills

Time management

Coaching

Description du poste

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.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Accountable for daily production recap.
• Accountable to coach and train the Pastry Cooks.
• Perform related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

QUALIFICATION

• A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• 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.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

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