Chef De Partie

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KEY RESPOSIBILITIES

• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.

• Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports.

• Responsible for the production, quality, and presentation of the bread 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 bread 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 the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising 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 bakery shop.





• Ensures recipes/master list and yields are in accordance with the company’s standards.

• Completes the daily consumption re-cap as required by the Executive Chef.

• Ensures that bakery personnel 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 all assigned team member

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