Chef de Partie Pastry

Aim of the position

Chef de Partie Pastry is responsible for all dessert production as indicated in the menu plan, recipes and methods and as assigned by the supervisor in order to ensure that production is efficient and no waste occurs, in accordance with Company procedures


Main Responsibilities:
  • Assures all dessert production, as assigned by the supervisor, following all recipes asprovided by the corporate office
  • Supervises the correct handling equipment in order to maintain par levels of equipment in the assigned area and reports to the Chef Pastry in case of malfunctioning, according to Operational Manual
  • Works with all Crew Members, within the pastry departments, to improve their skills with continuous training in sanitation and Company recipes, as per Operational Manual
  • Follows the instructions of the Chef Pastry on the production of desserts in order to provide a good selection of desserts for all Crew Messes in accordance with Operational Manual
  • Informs the Chef Pastry whenever there is a problem regarding food items, in order to provide a fast and effective solution
  • Plans effectively to ensure that waste and over production is kept to a minimum, in adherence with Company standards
  • Supervises cleaning procedure on a daily basis according to company standards and USPH
  • Checks pastries in all stations and outlets on a daily basis, in order to ensure an excellent quality service is provided, in accordance with Company standards
  • Checks all provisions received from storeroom and report discrepancies immediately, as per Operational Manual
  • Makes frequent suggestions to the direct supervisor to improve standards and keep the interest on the job
  • Takes active part in a work environment that support a successful safety culture. Is a dynamic contributor in following safety policy


Job Requirements:
  • Secondary School (Culinary School degree or foreign equivalency preferred)
  • At least 2 years supervisory experience on cruise ship or high volume hotel/restaurant
  • At least 2 years pastry experience
  • HACCP certification
  • English knowledge B1
  • Italian knowledge is an advantage
  • Previous shipboard experience is a plus
  • Basic computer skills

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