Chef de Partie Pastry

Celebrity Cruises; Cebu City; On-site; PHP 2,062,846 - 3,094,269; Full time

Job summary

Celebrity Cruises is seeking an experienced CDP Pastry to supervise the pastry galley and ensure daily production aligns with quality and cost standards. You will lead a diverse pastry team, coordinate with the Executive Pastry Chef, and uphold USPH guidelines across the ship.

The role requires strong leadership, culinary expertise, and a focus on guest satisfaction through high-quality desserts and displays.

Qualifications

• Two years’ experience as CDP Pastry in upscale hotel/cruise ship or banqueting service.
• Culinary school degree required.
• Strong management skills in multicultural environments.
• Strong communication, problem solving, and interpersonal skills.
• Excellent customer service, teambuilding, and conflict resolution abilities.
• Knowledge of personalized service principles, guest satisfaction evaluation and quality standards.
• Proficiency in planning, coaching, organizing, staffing, controlling, and evaluating activities.
• Intermediate computer software skills.

Responsibilities

• Ensure smooth operation and control of the pastry galley and production daily according to company policies.
• Direct, coach, supervise, and evaluate pastry team performance with Assistant Pastry Chef.
• Oversee production, quality, and presentation of pastry and desserts for daily menus.
• Prepare production forecasts and record leftovers to minimize waste and control costs.
• Supervise pastry and dessert display setup across buffets.
• Maintain knowledge and compliance with US Public Health rules daily.
• Ensure pastry shop cleaning schedule is followed and minimize equipment damage.
• Prepare for USPH inspections and coordinate with management and inspectors.
• Oversee requisition and transportation of items from stores to the pastry galley.
• Ensure recipes, master lists, and yields meet company standards.
• Assist Assistant Pastry Chef with daily pastry consumption recap.
• Coach and train Pastry Cooks and ensure punctual, proper uniformed staff.
• Perform other duties as assigned by supervisor or management.

Skills

Management

Communication

Problem solving

Interpersonal skills

Customer service

Teambuilding

Conflict resolution

Planning

Coaching

Organizing

Staffing

Evaluating

MS Office

Computer skills

Education

Culinary school degree

Tools

Microsoft Office

Computer 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.