DEMI CHEF DE PARTIE PASTRY (SHIPBOARD)

Demi Chef de Partie Pastry (Shipboard) Department.
Culinary Employment Type.
Fixed Term Contract Reporting To.
Senior Pastry Chef Description The Assistant Pastry Chef assists the Senior Pastry Chef with the daily operation of the onboard Pastry Department.
Responsible for the overall high quality of all pastry items produced while maintaining the Company Standard of outstanding cleanliness and sanitation in the work area.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job.
Functions, duties, responsibilities, and activities may change at any time with or without notice.
All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.
Essential Duties Responsible for all pastry mise en place according to schedule and Senior Pastry Chef instruction Ensures that the production, preparation, set-up and presentation of the food is completed on time and is of the highest quality at all times Assists the Senior Pastry Chef with daily preparation and requisitions as appropriate Ensures accurate inventory, availability and rotation of all pastry products on a daily basis Adherence and compliance with all Public Health, Safety and Environmental Regulations and all guidelines established by the Ritz-Carlton Yacht Collection and USPH standards Cleans and sanitizes all Galley equipment after each use and maintains a work area in accordance to Public Health Standards Follows proper procedures for economical food production and disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage Responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the Pastry Chef and/or the Culinary Leadership Team Utilizes Galley equipment correctly and carefully.
Reports any broken equipment immediately to the Senior Pastry Chef Ensures assigned Galley refrigerators are cleaned and at correct temperature in accordance with Public Health Standards that the logs of all fridges are accurate Ensures that all work equipment, tools, personal protective equipment (PPE), chemicals and safety devices are being used as per company standards Possess full knowledge of all pastry menu items, recipes, methods of production and presentation standards Qualifications Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position Minimum of four (4) years of pastry experience, with a minimum of two (2) years as an Assistant Pastry Chef in a Luxury Cruise Culinary Operation Good knowledge and experience in Public Health Standards related to USPH and HACCP Knowledge of storeroom operation and procedures, as well as the handling of perishable goods Product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations Demonstrates strong knife skills and pastry expertise Ability to work in a fast paced, hot environment While performing the duties of this job, the 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.
The Lady or Gentleman must occasionally lift and/or move up to 50 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills.
Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats.
Ability to lift and/or move up to 50 pounds.
All Yacht Ladies and Gentlemen must be able to communicate in the English language in order 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.