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.

QUALIFICATION

• A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).

• 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.

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Pastry Chef De Partie

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