Chef de Partie Pastry

Celebrity Cruises; Portugal; Presencial; EUR 42 000 - 66 000; Tempo integral

Resumo da oferta

Celebrity Cruises is seeking an experienced CDP Pastry to lead the pastry galley aboard our ship, ensuring the highest standards in production, quality, and presentation for daily menus.

You will coach and supervise pastry team, forecast production, manage waste, and enforce USPH regulations while maintaining equipment and uniforms.

This role offers exposure to multicultural teams and a dynamic hospitality environment at sea.

Qualificações

• Minimum two years’ experience as a CDP Pastry in upscale hotel, resort, cruise ship or banquet service.
• Culinary school degree is required.
• Strong management, communication, problem solving and interpersonal skills.
• Superior customer service, teambuilding and conflict resolution skills.
• Knowledge of guest satisfaction evaluation, quality service standards.
• Strong planning, coaching, organizing and evaluating skills.
• Intermediate computer software skills.

Responsabilidades

• Ensure smooth and efficient operation of the pastry galley and production daily.
• Direct, coach and supervise pastry team and evaluate performance.
• Oversee production, quality and presentation of pastry and desserts.
• Prepare production forecasts and monitor leftovers to minimize waste.
• Ensure USPH compliance and shipboard health regulations.
• Maintain pastry shop cleaning and readiness for USPH inspections.
• Train and coach Pastry Cooks.
• Ensure proper uniform and personal hygiene.
• Attend meetings and training as required.

Conhecimentos

Pastry management

Leadership

Communication

Problem solving

Interpersonal skills

Formação académica

Culinary school degree

Descrição da oferta de emprego

• 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.