Pastry Chef De Partie

KEY RESPONSIBILITIES
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Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies.
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Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports.
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Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.
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Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.
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Supervise the set-up of the Pastry and dessert display in the various buffets.
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Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
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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.
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Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
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Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley.
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Ensures recipes/master list and yields are in accordance with the company’s standards.
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Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.
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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.
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Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
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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.
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Attends meetings, training activities, courses and all other work-related activities as required.
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Accountable for daily production recap.
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Accountable to coach and train the Pastry Cooks.
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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.
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Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
QUALIFICATION
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A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
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Very strong management skills in a multicultural and dynamic environment.
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Very strong communication, problem solving, decision making, and interpersonal skills.
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Superior customer service, teambuilding, and conflict resolution skills.
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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.
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Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
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Intermediate computer software skills required.
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Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
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Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
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