Chef De Partie

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Responsibilities
- 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 members.
- Performs relate

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