Pastry Chef De Partie

Totaljobs Group Ltd; Zaragoza; Presencial; EUR 40.000 - 60.000; Jornada completa

Descripción de la vacante

Totaljobs Group Ltd. is seeking a CDP Pastry to lead the pastry galley aboard a cruise operation, ensuring production, quality, and presentation meet the highest standards. You will direct and coach the pastry team, work with the Assistant Pastry Chef, and manage daily production and cost controls.

You will ensure strict adherence to USPH regulations, oversee display setups, inventories, and staff training while maintaining professional appearance and punctuality across shifts.

Formación

• Minimum two years as a CDP Pastry in upscale hotel, resort, cruise ship or convention banqueting service.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication, problem solving, interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of personalized services including needs assessment techniques, quality service standards, guest satisfaction evaluation.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills.
• Understanding of basic accounting principles (debits/credits, entries).
• Ability to write reports and establish rapport with ship’s Senior Officers and corporate office.

Responsabilidades

• Oversee the pastry galley operation and ensure production, quality and presentation meet company standards.
• Direct, coach, support, supervise, and evaluate pastry staff with the Assistant Pastry Chef.
• Prepare production forecasts and record leftovers to control food costs.
• Supervise pastry and dessert display setup for buffets.
• Ensure adherence to USPH rules and shipboard health regulations daily.
• Maintain cleaning schedule and minimize equipment damage.
• Prepare for USPH inspections by management or inspectors.
• Manage requisition and transport of items from main stores to the pastry galley.
• Ensure recipes/yields conform to company standards.
• Assist with daily pastry consumption recap.
• Ensure team punctuality and proper uniforms; hygiene must meet policy.
• Understand Time and Attendance procedures and work schedules.
• Attend meetings, training, and related activities.
• Coach and train Pastry Cooks; maintain daily production recap.
• Perform other duties as required.

Conocimientos

CDP Pastry experience

Management skills

Communication skills

Problem solving

Interpersonal skills

Customer service

Coaching/training

Herramientas

MS Office

Descripción del empleo

• 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.
• Performs 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.