Chef De Partie 1 - Pastry for Azamara Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

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.