Chef de Partie Pastry

3d3 days ago

Princess

ID · Temporary

About this role

Set a course for adventure with Princess Cruises, the employer of choice in the cruise industry. As Chef de Partie Pastry, you will supervise the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.

Your day-to-day responsibilities include ensuring product delivery in compliance with company recipes, maintaining recipe files, and monitoring production and storage requirements. You will control food consumption through portion and production control, practicing batch cooking to eliminate waste while meeting cost targets.

You will participate in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency, and conduct briefings with the Pastry staff at the beginning of each shift. You will also create effective daily production schedules, monitor ingredient consumption, and plan orders accordingly.

As a member of the Princess Family, you will enjoy a truly adventurous career with excellent incentives and unlimited opportunities for growth. You will coach and develop skilled team members, identifying top performers for career advancement, and assist in training new-to-vessel or first-contract pastry staff.

Requirements

Formal qualification in pastry arts from a recognized culinary training institution.
At least five years of experience in large pastry production.
At least two years of experience as Demi Chef de Partie Pastry from luxury hotels, resorts, or cruise ships.
Solid knowledge of pastry production techniques and quality standards.
Ability to contribute to improvement strategies and implement new pastry trends.
Experience in training and coaching culinary team members.

Responsibilities

Supervise the pastry team at sea to ensure the best pastry and desserts are produced for a superior cruise experience.
Ensure product delivery in compliance with company recipes and maintain recipe files.
Monitor production and storage requirements in the assigned section.
Control food consumption through portion and production control, adhering to company recipes.
Practice batch cooking and preparation processes to eliminate waste and meet cost targets.
Create an effective daily production schedule and monitor ingredient consumption to plan orders.
Coach and develop skilled team members, identifying top performers for career advancement.
Train and orient new-to-vessel or first-contract pastry staff as directed by the Executive Pastry & Bakery Chef.