OCEAN - Chef de Partie Pastry

JOB DESCRIPTION

CHEF DE PARTIE PASTRY

 

A VIKING LEADERSHIP ROLE

As a Viking Shipboard Leader, you represent Viking’s values and leadership philosophy (Hávamál). You are a hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of responsibility, and who believes in empowering your team with the skills, knowledge and tools to succeed. You are an exceptional role model for the Viking Family and have strong motivation to achieve the company’s goals and objectives. You are flexible, stress resistant, focused, and a truly committed team member.

 

PURPOSE OF POSITION

  • The Chef de Partie (CDP) Pastry assists the Executive Pastry Chef to effectively run, supervise and manage the onboard Pastry/Bakery Production, ensuring that quality standards and procedures are in line with the Company’s Rules & Regulations and STAR Service Standards.
  • You are required to work in any section of Pastry. Provide your team with the necessary guidance, training and support, to maximize productivity.
  • It is your responsibility to ensure safe, quality pastry production, to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.

 

YOUR RESPONSIBILITIES

  • Responsible for the production of assigned section; maintain quality & consistency in taste; make use of daily checklists to monitor production and preparation levels.
  • Work closely with the Kitchen Steward to accomplish tasks related to equipment inventory, control & maintenance etc.; assist the Executive Pastry Chef to create daily food requisitions for all pastry sections; prepare and set up the buffet; countercheck daily Storeroom deliveries, for accuracy.
  • Regularly communicate with the Provisions Team, together with the Executive Pastry Chef, to utilize highly perishable food items and check fresh produce chillers, to avoid shortages during the cruise.
  • Ensure that Bakery/Pastry personnel transport their provisions with the correct utensils.
  • Provide the Crew & Officers’ Mess with a selection of pastry and bakery goods for all meals.
  • Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation and final plating; tour all outlets during service hours.
  • Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.
  • Be present (in absence of Sous Chef Pastry and/or Exec. Chef) during loadings for quality control and assurance; prepare daily electronic requisitions (in absence of Sous Chef Pastry and/or Exec. Chef).
  • Ensure that the pastry/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships’ Management or local authorities (public health inspectors). The CDP Pastry must be present for all inspections.
  • Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving pastry/baked goods on a daily basis to ensure that all pastry/bakery outlets & displays are in line with the quality & cleanliness of Viking’s Standards and all Public Health Policies. Visit various pastry/baked goods preparation stations & conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.
  • Assist the Sous Chef Pastry with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Pastry/Bakery personnel; have an in-depth understanding of the working hours policies and procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.
  • Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.
  • Appoint and enforce specific job responsibilities to all key personnel working under the direction of the CDP Pastry and establish the manner and means to train personnel.
  • Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
  • Ensure that relevant crew wears Personal Protective Equipment (PPE) at all times during relevant activities (e.g. loading). Always use correct lifting techniques to prevent injuries.
  • Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.
  • Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
  • Have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
  • Temporarily replace/takeover the Sous Chef Pastry’s position (with necessary training), at any given time.

This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.

 

YOUR PROFILE:

  • A required minimum of 4 years plus experience as a Chef de Partie Pastry or similar position, within a 5 Star hospitality and/or restaurant environment; must have advanced pastry & baking skills covering sugar work, chocolate work and any other specialized skills, as needed. 
  • Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.
  • Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player
  • Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills & coaching abilities; must be able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.

 

GUIDELINES AND REGULATIONS

Implement Standard Operating Procedures & STAR Service Standards within the department.

Ensure appropriate appearance and clothing according to the updated Grooming Standards.

The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.

 

Position:                                         Chef de Partie Pastry                   

Supervisor:                                    Executive Chef

Direct reports:                               Direct reports:                              Assistant Chef de Partie Pastry, Assistant Pastry

Line manager:                              Executive Pastry Chef / Pastry Sous Chef

“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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