Chef de Partie Pastry

Celebrity Cruises; Norway; On-site; NOK 537,634 - 879,765; Full time

Job summary

Celebrity Cruises seeks an experienced Pastry CDP to lead the pastry galley aboard our ship, ensuring daily production aligns with menu standards and cost controls. You will coach a team, forecast demand, and maintain high standards of quality and presentation for all desserts.

You will also ensure USPH compliance, supervise displays, and coordinate with the Executive Pastry Chef to optimize pastry operations and guest experience.

Qualifications

• Minimum two years’ experience as a CDP Pastry in upscale hotel, resort, cruise ship or convention banqueting service.
• Culinary school degree required.
• Strong management skills in multicultural environment.
• Excellent communication, problem solving and interpersonal skills.
• Superior customer service, teambuilding and conflict resolution skills.
• Knowledge of personalized service principles and guest satisfaction evaluation.
• Strong planning, coaching and evaluating abilities.
• Proficient in basic computer software.

Responsibilities

• Oversee smooth operation and control of pastry galley and daily production.
• Direct, coach, support, supervise and evaluate direct reports with Assistant Pastry Chef.
• Ensure production, quality and presentation of pastry and desserts for daily menus.
• Prepare production forecasts and manage leftovers to avoid waste and control costs.
• Supervise pastry and dessert displays across buffets.
• Maintain compliance with USPH rules and regulations.
• Ensure cleaning schedules are followed and protect equipment from damage.
• Prepare for USPH inspections and ensure pantry readiness.
• Coordinate requisition and transport of items from main stores to pastry galley.

Skills

Management

Communication

Problem solving

Interpersonal skills

Customer service

Teambuilding

Conflict resolution

Planning

Coaching

Organizing

Staffing

Controlling

Evaluating

Computer skills

Education

Culinary school degree

Tools

Office 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.

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.