Chef De Partie 1 - Pastry

V.Group; Greater London; On-site; GBP 30,000 - 45,000; Full time

Job summary

A leading cruise line company is looking for a Chef De Partie 1 - Pastry. In this role, you will assist the Pastry Sous Chef in supervising Pastry staff and ensure adherence to quality and safety standards. Candidates should have a culinary school degree and minimum two years in a relevant head cook position, preferably within a cruise environment. Strong management and communication skills are essential. This position offers a unique opportunity to work in a dynamic shipboard atmosphere.

Qualifications

• Minimum of two years’ experience as a Head Cook, preferably on a cruise ship.
• Ability to communicate in English clearly and cordially.
• Completion of two contracts as CDP 2 Pastry with proficient performance rating.

Responsibilities

• Assist the Pastry Sous Chef in supervising assigned Pastry personnel.
• Ensure quality and consistency in taste according to recipes.
• Monitor food production and minimize waste using records.

Skills

Management skills

Customer service

Communication

Problem solving

Interpersonal skills

Education

Culinary school degree

Tools

Intermediate computer software skills

Job description

Chef De Partie 1 - Pastry for Azamara Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Chef De Partie 1 - Pastry on behalf of Azamara Cruises. Assists the Pastry Sous Chef in the supervision of assigned Pastry personnel and ensures that company policies are followed accordingly.

Key Responsibilities

• Directs, coaches, supports, supervises, and evaluates (in conjunction with the Pastry Sous Chef) the performance of all direct reports.
• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.
• Sets up the pastries display in all the buffets and teatime.
• Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily.
• Ensures that the Pastry Shop’s cleaning schedule established by the Pastry Chef is followed by all personnel on duty after each service and exercises proper methods to minimize equipment damages.
• Ensures that all Pastry Personnel are at 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.
• Monitors the food production and records the leftovers using the provided forms, minimizing wastage to keep food cost within budgets.
• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the Pastry Sous Chef.
• Assists the Pastry Sous Chef with the completion of the daily pastry consumption re‑cap as requested by the Executive Chef.
• Ensures that all items requisitioned arrive in the Pastry Shop and are properly transported and stored in the appropriate places as per the United States Public Health Rules and Regulations.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• 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 with inquiries.
• Attends meetings, training activities, courses and all other work‑related activities as required.
• Shipboard employees will be required to perform any other job‑related duties assigned by their supervisor or management.
• Ensure all Chefs are trained in all aspects of the Pastry galley and USPH for future development.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls.
• Reviews timesheets and forwards to the Pastry Sous Chef for approval. May prepare a variety of reports and letters utilizing computer system and equipment.
• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
• Monitors and supervises the various assigned workstation functions. Monitors the assignment of duties and responsibilities of crewmembers.
• Observes and evaluates crewmember’s performance and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Mentors, develops and provides on‑the‑job training to subordinates to strengthen their current performance and preparation for future advancement.

Education/Experience/Qualifications:

• Minimum of two years’ experience as a Head Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Culinary school degree required.
• Strong management skills in a multicultural and dynamic environment.
• 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.
• Completion of two contracts as CDP 2 Pastry with a performance rating of proficient or above, along with demonstrated leadership skills.
• No disciplinary action on file for the last 12 months.
• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English in order to understand and interpret written procedures.
• This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co‑workers.
• Ability to speak additional languages such as Spanish, French or German is preferred.