Key Responsibilities: brEnsures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. brDirects, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. brResponsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. brPrepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. brSupervise the set-up of the Pastry and dessert display in the various buffets. brMust have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. brEnsures 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. brEnsures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. brResponsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. brEnsures recipes/master list and yields are in accordance with the company’s standards. brAssists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. brEnsures 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.



brHas a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. brIs aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. brAttends meetings, training activities, courses and all other work-related activities as required. brAccountable for daily production recap. brAccountable to coach and train the Pastry Cooks. brPerforms 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. brShipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. brQualifications: brA minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). brA culinary school degree is required. brVery strong management skills in a multicultural and dynamic environment. brVery strong communication, problem solving, decision making, and interpersonal skills. brSuperior customer service, teambuilding, and conflict resolution skills. brKnowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. brStrong planning, coaching, organizing, staffing, controlling, and evaluating skills. brIntermediate computer software skills required.

📌 Chef de Partie - Restaurant La Cuisine (H/F) (Roma)
🏢 Celebrity Cruises
📍 Roma