OCEAN - Assistant Chef de Partie Pastry

JOB DESCRIPTION

ASST EXECUTIVE PASTRY CHEF

 

PURPOSE OF POSITION

This role is to assist the Chef de Partie Pastry to effectively supervise and manage the onboard Pastry/Bakery Production, ensuring that Quality Standards and Procedures are in line with Company Rules and Regulations.  To ensure that subordinates are guided and trained in order to be productive.

 

YOUR RESPONSIBILITIES

  • Responsible for leading and supporting a multi cultural team of Galley personnel, ensuring the highest level of crew satisfaction and productivity.
  • The Head Pastry in conjunction with the Sr. Head Pastry is responsible to run a section independently with minimum supervision required from the Chef de Partie Pastry.
  • Ensures running a disciplined shift, to be full in control of the production and personnel assigned.
  • Possesses Advanced Pastry Skills.
  • Ensures that Menus, Recipes, Guidelines and Methods provided by the Chef de Partie Pastry are followed accordingly.
  • Maintain  a  safe  and  clean  work  environment  by  complying  with  USPH  and  Company Regulations.
  • Must be able to work in any section of de Partie Pastry and demonstrate methods and recipes to subordinates.
  • Produces and maintains the expected level of food quality in the area of responsibility as per the Chef de Partie Pastry's instructions.
  • Constantly  analyzes  recipes  and  the  ongoing  food  productions  for  any  possible Improvements.
  • Submits the daily food requisition to the Chef de Partie Pastry.
  • Counterchecks  daily  deliveries  from  the  Storeroom  for  accuracy  and  reports  any discrepancies to an immediate supervisor.
  • Responsible for the section assigned by the Chef de Partie Pastry and its production/quality.
  • Ensures that the assigned section is productive and operated with minimum supervision required from the Chef de Partie Pastry.
  • Ensures that recipe reviews are conducted, corrected if needed and communicated to the Chef de Partie Pastry.
  • Must be knowledgeable with established quality standards and company policies.
  • Responsible for maintaining quality and consistency in taste, presentation and appearance according to recipes and pictures; any possible discrepancies are to be rectified immediately.
  • Communicates on a daily basis any relevant provision issues to the Chef de Partie Pastry.
  • Ensures economical work practices and controls the food production to minimize and avoid wastage.
  • Must have a complete knowledge and full understanding of USPH Rules and Regulations, ensuring that working/cleaning practices are applied throughout the operation.
  • Ensures  immaculate  cleanliness  in  the  Pastry/Bakery  Department  and  adjacent  areas  by applying safe work practices, procedures according to USPH Regulations and prevent any equipment damages/loss.
  • Responsible for controlling and maintaining all Pastry equipment, ensuring that it’s clean, sanitized and returned in an acceptable and proper condition after each use.
  • Responsible for all Pastry Equipment in terms of cleaning, handling and storage.  Any damages and/or malfunctions must be justified, recorded and reported.
  • Ensures that the pastry and adjacent areas are ready for any announced and/or unannounced
  • USPH inspection, done either by the Ship’s Management or local authorities (Public Health Inspectors).
  • Must be familiar with the galley layout in terms of safety and security, must have a full understanding of ship rules/regulations (SMS) and participate in all required Safety Drills/Training.
  • Ensures that the HACCP program is applied accordingly.
  • Must have a thorough understanding of working hours policies and procedures.
     

YOUR PROFILE

  • Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and presentable.
  • Health: Must be physically fit and in good health, be able to lift up to 50 lbs (30 Kilos) on a daily basis and work a minimum of eleven hours per day, seven days a week.
  • Professional Experience and  Education: Standard High School Education.   Requires a minimum of three years in the profession (Quality Hotels or Restaurants).
  • Communication and Language Skills: Must be able to read and speak English clearly in order to interpret documents such as recipes and manuals.  Other languages are considered a plus.
  • Work Ethic: Must be a serious professional and take great pride in their work.  Adherence to Company Rules and Regulations is a must for success in the job.

“As for conditions — in terms of contracts, special benefits and vacations during the season — Viking is far above average within the industry.”


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