Pastry Chef De Partie
Pubblicato il 21-09-2026 - Celebrity Cruises in Macerata
pul /brliEnsures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. /li /brliDirects, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. /li /brliResponsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. /li /brliPrepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. /li /brliSupervise the set-up of the Pastry and dessert display in the various buffets. /li /brliMust have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /li /brliEnsures 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. /li /brliEnsures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /li /brliResponsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. /li /brliEnsures recipes/master list and yields are in accordance with the company’s standards. /li /brliAssists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. /li /brliEnsures 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 /brliHas a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
/li /brliIs 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 /brliAttends meetings, training activities, courses and all other work-related activities as required. /li /brliAccountable for daily production recap. /li /brliAccountable to coach and train the Pastry Cooks. /li /brliPerforms 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 /brliShipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. /li /br /ul /brh3QUALIFICATION /h3 /brul /brliA minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /li /brliVery strong management skills in a multicultural and dynamic environment. /li /brliVery strong communication, problem solving, decision making, and interpersonal skills. /li /brliSuperior customer service, teambuilding, and conflict resolution skills. /li /brliKnowledge 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 /brliStrong planning, coaching, organizing, staffing, controlling, and evaluating skills. /li /brliIntermediate computer software skills required. /li /brliPossess a good understanding of basic accounting principles such as numbering flow, "Debits/Credits", adjusting entries and corrections. /li /brliAbility to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. /li /br /ul /brp#PastryChefDePartie #CDPPastry #PastryChefJobs #ChefJobs #HospitalityJobs #CruiseShipJobs #LuxuryHospitality #CulinaryCareers #HiringNow #ItalyJobs #ItalyCareers #ChefItaly /p /p #J-18808-Ljbffr