Senior Pastry Chef de Partie

Celebrity Cruises; Mexico; On-site; PHP 1,505,000 - 2,257,000; Full time

Job summary

Celebrity Cruises seeks an experienced CDP Pastry to lead daily pastry production aboard ship. You will oversee quality, cost control, and presentation for daily menus, while coaching the pastry team and ensuring USPH compliance.

You’ll forecast production, supervise pastry displays, and coordinate with the Executive Chef to maintain high standards and smooth service in a multicultural, fast-paced environment.

Qualifications

• Two years' experience as a CDP Pastry in upscale dining or cruise ship settings.
• Strong management and leadership abilities in diverse environments.
• Excellent communication, problem solving and customer service skills.
• Knowledge of quality service standards and guest satisfaction evaluation.
• Planning, coaching, organizing, staffing, controlling and evaluating skills.
• Intermediate computer software skills.
• Understanding of basic accounting principles and report writing.

Responsibilities

• Ensure smooth operation and control of the pastry galley and daily production as per policies.
• Direct, coach, supervise and evaluate reports with the Assistant Pastry Chef.
• Oversee production, quality and presentation for daily menus.
• Prepare production forecasts and record leftovers to control food costs.
• Supervise pastry and dessert display setup at buffets.
• Follow USPH rules and maintain compliance daily.
• Manage cleaning schedules and minimize equipment damage.
• Ensure pastry shops are ready for USPH inspections.
• Oversee requisition and transport from main stores to pastry galley.
• Ensure recipes and yields meet company standards.
• Coach and train Pastry Cooks; participate in daily production recap.

Skills

CDP Pastry

Management

Communication

Problem solving

Interpersonal skills

Teambuilding

Customer service

Accounting basics

Time & Attendance

Reports writing

Job description

Celebrity Cruises seeks an experienced CDP Pastry to lead daily pastry production aboard ship. You will oversee quality, cost control, and presentation for daily menus, while coaching the pastry team and ensuring USPH compliance.

You’ll forecast production, supervise pastry displays, and coordinate with the Executive Chef to maintain high standards and smooth service in a multicultural, fast-paced environment.