CHEF DE PARTIE - PASTRY

Key Responsibilities.
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.
Financial Responsibilities.
This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
Identifies potential expense reductions through cost control.
Analyzes operational problems and establishes controls.
Reviews timesheets and forwards to the Executive Sous Chef Pastry & Bakery /Executive Chef for approval.
May prepare a variety of reports and letters utilizing personal computer system and equipment.
Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
MOTIVATIONAL RESPONSIBILITIES Monitors and manages the various assigned workstation functions.
Monitors the assignment of duties and responsibilities to their staff.
Observes and evaluates staff and work procedures to ensure quality standards and service are met.
Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
Inspects workstations, work areas, equipment, etc.
to ensure efficient service and conformance to standards.
Mentors, develops, and provides on-the-job training Qualifications and Education.
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.
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.
LANGUAGE REQUIEREMENTS All shipboard employees must be able to communicate in the English language to understand and interpret written procedures.
This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers.
PHYSICAL REQUIREMENTS All shipboard employees must be physically able to participate in emergency lifesaving procedures and drills.
Full use and range of arms and legs and full visual, verbal, and hearing abilities are required to receive and give instructions in an emergency, including lowering lifeboats.
The employee must have the ability to lift and/or move up to 50 pounds.
WORKING CONDITIONS While performing the duties of this job, the shipboard employee is regularly required to stand, walk, use hands to touch, handle, or feel; reach with hands and arms; talk or hear, and taste or smell.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Extensive travel from ship to ship with varying accommodations and resting opportunities require good health.
Active management of health through diet and exercise is a key for prolonged success in the position.
KEY RESPONSIBILITIES  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.
This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
Identifies potential expense reductions through cost control.
Analyzes operational problems and establishes controls.
Reviews timesheets and forwards to the Executive Sous Chef Pastry & Bakery /Executive Chef for approval.
May prepare a variety of reports and letters utilizing personal computer system and equipment.
Job Description.
Chef de Partie - Baker      Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
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.
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.