Chef de Partie Pastry

<p><b> Key Responsibilities: </b></p><ul><li> Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. </li><li> Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. </li><li> Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. </li><li> Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. </li><li> Supervise the set-up of the Pastry and dessert display in the various buffets. </li><li> Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. </li><li> Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry &amp; Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. </li><li> Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. </li><li> Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. </li><li> Ensures recipes/master list and yields are in accordance with the company’s standards. </li><li> Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. </li><li> 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. </li><li> Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. </li><li> 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. </li><li> Attends meetings, training activities, courses and all other work-related activities as required. </li><li> Accountable for daily production recap. </li><li> Accountable to coach and train the Pastry Cooks. </li><li> 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. </li><li> Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. </li></ul><p></p><p><b> Qualifications: </b></p><ul><li> A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). </li><li> A culinary school degree is required. </li><li> Very strong management skills in a multicultural and dynamic environment. </li><li> Very strong communication, problem solving, decision making, and interpersonal skills. </li><li> Superior customer service, teambuilding, and conflict resolution skills. </li><li> 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. </li><li> Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. </li><li> Intermediate computer software skills required. </li></ul>