Pastry Chef De Partie

Celebrity Cruises; India; On-site; INR 2,573,000 - 3,431,000; Full time

Job summary

Celebrity Cruises is seeking an experienced CDP Pastry to oversee the pastry galley and daily production aboard our ship.

You will lead a diverse team, ensure USPH compliance, maintain quality and presentation of desserts, and manage costs while delivering superior guest experiences.

This role requires strong leadership, hands-on coaching, and a thorough understanding of galley operations in a luxury cruise setting.

Qualifications

• Minimum 2 years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service.
• Strong management skills in a multicultural and dynamic environment.
• Excellent 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.
• Proficiency in basic accounting concepts such as 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.

Responsibilities

• Directs, coaches, supports, supervises, and evaluates the pastry team (with the Assistant Pastry Chef).
• Responsible for the production, quality and presentation of the pastry and dessert assortment for daily menus.
• Prepares production forecasts and records leftovers to minimize waste and control costs.
• Supervises the setup of pastry and dessert displays in buffets.
• Ensures adherence to USPH rules and daily compliance across the team.
• Maintains Pastry Shop cleaning schedule and minimizes equipment damage.
• Ensures readiness of pantry shops for USPH inspections by ship management or inspectors.
• Oversees requisition and transport of items from stores to the pastry galley.
• Ensures recipes, master lists and yields align with company standards.
• Assists in completing daily pastry consumption recaps and coaching Pastry Cooks.
• Attends meetings and training as required; supports ship operations.

Skills

People management

Multicultural communication

Problem solving

Interpersonal skills

Customer service

Teambuilding

Conflict resolution

Accounting basics

Report writing

Time management

Microsoft Office

Tools

Microsoft Office

USPH compliance software

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.

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.