Pastry Chef De Partie

Celebrity Cruises; Qatar; Sur place; QAR 218 000 - 328 000; Plein temps

Résumé du poste

Celebrity Cruises is seeking an experienced CDP Pastry to lead the pastry galley aboard a ship in Doha, Qatar. You will manage daily operations, production, quality and presentation for our pastry and dessert assortment in the daily menus.

You will supervise a diverse pastry team, coach cooks, ensure USPH compliance, control food costs, and maintain cleanliness and readiness for inspections while delivering outstanding guest experiences at sea.

Qualifications

• Minimum two years' experience as CDP Pastry in upscale venue; shipboard preferred.
• Strong management skills in multicultural environment.
• Excellent communication, problem solving, decision making, interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution abilities.
• Knowledge of personalized service principles and guest satisfaction evaluation.
• Strong planning, coaching, organizing, staffing and evaluating abilities.

Responsabilités

• Ensure smooth operation and control of the pastry galley daily.
• Direct, coach, supervise, and evaluate pastry team.
• Oversee production, quality, and presentation of pastries and desserts.
• Prepare production forecasts and monitor leftovers to control costs.
• Supervise pastry and dessert display setup in buffets.
• Comply with USPH rules and shipboard health regulations.
• Maintain cleaning schedule and prevent equipment damage.
• Prepare for USPH inspections and pantry readiness.
• Coordinate requisition and transport from stores to galley.
• Ensure recipes and yields align with company standards.
• Assist with pastry consumption recap and training pastry cooks.
• Ensure team punctuality and proper uniforming.
• Attend meetings and training; comply with SOPs.

Connaissances

Management skills

Communication

Problem solving

Interpersonal skills

Customer service

Teambuilding

Guest satisfaction

Planning

Coaching

Conflict resolution

Outils

Microsoft Office

Description du poste

• 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.

QUALIFICATION

• A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• 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.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

#QatarJobs #DohaJobs #CDPPastry #PastryChefDePartie #QatarHospitality #CruiseShipJobs #JobsInQatar #HiringQatar #CulinaryQatar #PastryChefJobs #ShipboardLife #KitchenManagement