Chef De Partie Pastry

Celebrity Cruises; La Spezia; In loco; EUR 31.000 - 50.000; Tempo pieno

Descrizione del lavoro

Celebrity Cruises cerca un CDP Pasticcere per guidare la pastry galley di bordo, assicurando la produzione quotidiana e la presentazione di dessert e pasticceria secondo gli standard aziendali. Sarai responsabile del training del team insieme all’Assistant Pastry Chef e della gestione di previsioni e costi.

Il ruolo richiede esperienza pregressa in contesti di alto livello, capacità di lavorare in ambiente multiculturale e ottime competenze di comunicazione e problem solving.

Competenze

• Almeno due anni di esperienza come CDP Pastry in contesti di alto livello (hotel, resort, crociera).
• Diploma di scuola culinaria richiesto.
• Ottime capacità di gestione in ambienti multiculturali e dinamici.
• Buone capacità comunicative, problem solving e relazionali.
• Servizio al cliente di alto livello, teamwork e gestione dei conflitti.
• Conoscenze base di pianificazione e gestione del personale e degli orari.

Mansioni

• Garantire l’operatività quotidiana della pastry galley e produzione secondo le politiche aziendali.
• Guidare, formare, supportare e valutare i membri del team insieme all’Assistant Pastry Chef.
• Gestire la produzione, la qualità e la presentazione della pasticceria e dei dessert nei menù.
• Preparare previsioni di produzione e registrare gli avanzi per controllare i costi alimentari.
• Supervisionare l’allestimento delle vetrine di Pasticceria e dessert nei buffet.
• Conoscere le norme USPH e assicurare la loro applicazione quotidiana.

Conoscenze

Leadership

Comunicazione

Problem solving

Interpersonal skills

Customer service

Team building

Conflict resolution

Time management

Formazione

Diploma di scuola culinaria

Strumenti

MS Office

Descrizione del lavoro

Descrizione dell’offerta di lavoro

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.
• 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.

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