Job Description
About the job Chef de Partie - Pastry
Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Chef de Partie - Patissier. You will support the Pastry Chef and the Executive Chef by overseeing the Pastry team's production and service activities, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards. You will cover the position of Junior Sous Chef Pastry in its absence and assume the said role upon completion of requisite training.
Position Duties and Responsibilities: - Must have comprehensive knowledge of Pastry and Bakery operations
- Precise knowledge of all product specifications in use
- The ability to coach, mentor and develop personnel and their work is a necessity
- Clear and implemented knowledge of food quality standards
- Clear and implemented knowledge of food presentation standards
- Comprehension of all work divisions of all core Pastry/bakery operations
- Intermediate comprehension of cost management and profitability of the operation
- Maintain a clear understanding of the operations revenue goals
- Maintain a progressive training program toward talent development
- Clear and practiced understanding of all products in use and stock rotation
- Ability to motivate assigned team towards achievement of goals
- Maintain a positive working relationship with all Food Operations and Ship departments
- Ability to promote and enhance product and guest experience
- Should have a clear and practiced understanding of all USPH policies applicable
- Should have a clear and practiced understanding of all Health and Safety policies applicable
- Should have a clear and practiced understanding of all Environmental policies applicable
- A clear and practiced understanding of Carnival Culture and its Service values is required
- Ability to create and manage Teamwork Schedules is a requirement
- Ability to provide feedback through Performance Appraisal systems
- Must monitor and enforce applicable IMO regulations associated with operations
- Liaise with Culinary Arts management toward the achievement of all above
- Must successfully complete food trails and product reviews assigned by the Sous Chef Pastry
- Willingly execute any other assigned or delegated tasks
Position Minimum Requirements: - Ideally, the candidate must have an Associate in Hotel Management or an equivalent in Culinary Arts
- Ability to clearly communicate in English, both verbal and written
- Cruise line experience comparable to CCL or work exposure at a 4-star property at minimum with multiple dining venues is a requirement where the last position held is at Junior Sous Chef Pastry or equivalent
- Candidate must have the following skill sets
- Fine dining desserts and plating techniques
- Formal dining desserts and plating techniques
- Proficient in Petite fours creation
- Proficient in chocolate and confectionery
- Proficient in buffet desserts and presentations
- Proficient in Ice Creams, sorbets, and gelato
- Proficient in bakery techniques, including French & Italian breads and sourdoughs
- Intermediate Viennoiserie
- Practiced exposure to manpower scheduling and duty rosters
- Practiced exposure to cost management and should have been responsible / participating in achieving set cost goals
- Practiced exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program
The Cavalry
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