Chef de Partie Pastry

Celebrity Cruises; Indonesia; On-site; IDR 807,233,273 - 1,412,658,227; Full time

Job summary

Celebrity Cruises seeks an experienced CDP Pastry to lead the ship's pastry galley, directing the team and ensuring top-quality dessert production for daily menus.

You will forecast production, minimize waste, and supervise pastry displays while upholding USPH standards and crew training. A culinary school degree and shipboard or luxury hospitality experience are preferred.

Qualifications

• Minimum two years’ experience as CDP Pastry in upscale settings, shipboard experience preferred.
• Culinary school degree is required.
• Strong management, communication and problem-solving abilities.
• Excellent customer service, teambuilding and conflict resolution skills.
• Knowledge of high standards for personalized guest service and quality.

Responsibilities

• Ensure smooth operation and control of the pastry galley and daily production.
• Direct, coach, supervise, and evaluate pastry staff and report to the Executive Pastry Chef.
• Oversee production, quality and presentation of pastry and desserts for daily menus.
• Prepare production forecasts and monitor leftovers to control costs.
• Supervise pastry display setups in buffets and maintain hygiene standards.
• Maintain USPH compliance and assist with inspections.
• Manage requisition and transport of items from stores to pastry galley.
• Train Pastry Cooks and coach the team to meet company standards.

Skills

Strong management skills

Excellent communication

Problem solving

Interpersonal skills

Customer service

Teambuilding

Conflict resolution

Time & attendance knowledge

Education

Culinary school degree

Tools

Computer software skills

Job description

• 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.

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.