Chef de Partie Pastry

2 settimane fa

Provincia di Genova Liguria, Italia Costa Crociere A tempo pieno

Aim of the Position
Chef de Partie Pastry is responsible for all dessert production as indicated in the menu plan, recipes and methods and as assigned by the supervisor in order to ensure that production is efficient and no waste occurs, in accordance with Company procedures

**Main Responsibilities**:
Assures all dessert production, as assigned by the supervisor, following all recipes asprovided by the corporate office

Supervises the correct handling equipment in order to maintain par levels of equipment in the assigned area and reports to the Chef Pastry in case of malfunctioning, according to Operational Manual

Works with all Crew Members, within the pastry departments, to improve their skills with continuous training in sanitation and Company recipes, as per Operational Manual

Follows the instructions of the Chef Pastry on the production of desserts in order to provide a good selection of desserts for all Crew Messes in accordance with Operational Manual

Informs the Chef Pastry whenever there is a problem regarding food items, in order to provide a fast and effective solution

Plans effectively to ensure that waste and over production is kept to a minimum, in adherence with Company standards

Supervises cleaning procedure on a daily basis according to company standards and USPH

Checks pastries in all stations and outlets on a daily basis, in order to ensure an excellent quality service is provided, in accordance with Company standards

Checks all provisions received from storeroom and report discrepancies immediately, as per Operational Manual

Makes frequent suggestions to the direct supervisor to improve standards and keep
the interest on the job

Takes active part in a work environment that support a successful safety culture. Is a dynamic contributor in following safety policy and procedures.

**Job Requirements**:
Secondary School (Culinary School degree or foreign equivalency preferred)

At least 2 years supervisory experience on cruise ship or high volume hotel/restaurant

At least 2 years pastry experience

HACCP certification

English knowledge A2

Italian knowledge is an advantage

Previous shipboard experience is a plus

Basic computer skills

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