Job Description

Chef De Partie 1 - Pastry for Azamara Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

V.Ships Leisure is looking for Chef De Partie 1 - Pastry behalf of Azamara Cruises.
Assists the Pastry Sous Chef in the supervision of assigned Pastry personnel and ensures that company policies are followed accordingly.

Key Responsibilities

• Directs, coaches, supports, supervises, and evaluates (in conjunction with the Pastry Sous Chef) the performance of all direct reports.
• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.
• Sets up the pastries display in all the buffets and teatime.
• Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily.
• Ensures that the Pastry Shop’s cleaning schedule established by the Pastry Chef is followed by all personnel on duty after each service and exercises proper methods to minimize equipment damages.
• Ensures that all Pastry Personnel are at 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.
• Monitors the food production and records the leftovers using the provided forms, minimizing wastage to keep food cost within budgets.
• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the Pastry Sous Chef.
• Assists the Pastry Sous Chef with the completion of the daily pastry consumption re-cap as requested by the Executive Chef.
• Ensures that all items requisitioned arrive in the Pastry Shop and are properly transported and stored in the appropriate places as per the United States Public Health Rules and Regulations.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• 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 with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• Ensure all Chefs are trained in all aspects of the Pastry galley and USPH for future development.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls.
• Reviews timesheets and forwards to the Pastry Sous Chef for approval. May prepare a variety of reports and letters utilizing computer system and equipment.
• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
• Monitors and supervises the various assigned workstation functions. Monitors the assignment of duties and responsibilities of crewmembers.
• Observes and evaluates crewmember’s performance and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Mentors, develops and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.

Education/Experience/Qualifications:

• Minimum of two years’ experience as a Head Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Culinary school degree required.
• Strong management skills in a multicultural and dynamic environment.
• Strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
• Completion of two contracts as CDP 2 Pastry with a performance rating of proficient or above, along with demonstrated leadership skills.
• No disciplinary action on file for the last 12 months.
• Ability to speak English clearly, distinctly and cordially with guests.
• Ability to read and write English in order to understand and interpret written procedures.
• This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
• Ability to speak additional languages such as Spanish, French or German is preferred.