Pastry Chef De Partie

ph3KEY RESPONSIBILITIES /h3ulliEnsures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. /liliDirects, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. /liliResponsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. /liliPrepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. /liliSupervise the set-up of the Pastry and dessert display in the various buffets. /liliMust have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /liliEnsures 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. /liliEnsures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /liliResponsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. /liliEnsures recipes/master list and yields are in accordance with the company’s standards. /liliAssists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. /liliEnsures 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. /liliHas a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. /liliIs aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. /liliAttends meetings, training activities, courses and all other work‑related activities as required. /liliAccountable for daily production recap. /liliAccountable to coach and train the Pastry Cooks. /liliPerforms related duties as required. /liliThis position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. /liliShipboard employees will be required to perform any other job‑related duties assigned by their supervisor or management. /li /ulh3QUALIFICATION /h3ulliA minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /liliVery strong management skills in a multicultural and dynamic environment. /liliVery strong communication, problem solving, decision making, and interpersonal skills. /liliSuperior customer service, teambuilding, and conflict resolution skills. /liliKnowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. /liliStrong planning, coaching, organizing, staffing, controlling, and evaluating skills. /liliIntermediate computer software skills required. /liliPossess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. /liliAbility to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. /li /ulpPastryChefDePartie CDPPastry PastryChefJobs ChefJobs HospitalityJobs CruiseShipJobs LuxuryHospitality CulinaryCareers HiringNow ItalyJobs ItalyCareers ChefItaly /p /p #J-18808-Ljbffr