Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Chef de Partie - Patissier. You will support the Pastry Chef and the Executive Chef by overseeing the Pastry team's production and service activities, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards. You will cover the position of Junior Sous Chef Pastry in its absence and assume the said role upon completion of requisite training.
Position Duties and Responsibilities:
Must have comprehensive knowledge of Pastry and Bakery operations
Precise knowledge of all product specifications in use
The ability to coach, mentor and develop personnel and their work is a necessity
Clear and implemented knowledge of food quality standards
Clear and implemented knowledge of food presentation standards
Comprehension of all work divisions of all core Pastry/bakery operations
Intermediate comprehension of cost management and profitability of the operation
Maintain a clear understanding of the operation’s revenue goals
Maintain a progressive training program toward talent development
Clear and practiced understanding of all products in use and stock rotation
Ability to motivate assigned team towards achievement of goals
Maintain a positive working relationship with all Food Operations and Ship departments
Ability to promote and enhance product and guest experience
Should have a clear and practiced understanding of all USPH policies applicable
Should have a clear and practiced understanding of all Health and Safety policies applicable
Should have a clear and practiced understanding of all Environmental policies applicable
A clear and practiced understanding of Carnival Culture and its Service values is required
Ability to create and manage Teamwork Schedules is a requirement
Ability to provide feedback through Performance Appraisal systems
Must monitor and enforce applicable IMO regulations associated with operations
Liaise with Culinary Arts management toward the achievement of all above
Must successfully complete food trails and product reviews assigned by the Sous Chef Pastry
Willingly execute any other assigned or delegated tasks
Position Minimum Requirements:
Ideally, the candidate must have an Associate in Hotel Management or an equivalent in Culinary Arts
Ability to clearly communicate in English, both verbal and written
Cruise line experience comparable to CCL or work exposure at a 4-star property at minimum with multiple dining venues is a requirement where the last position held is at Junior Sous Chef Pastry or equivalent
Candidate must have the following skill sets:
Fine dining desserts and plating techniques
Formal dining desserts and plating techniques
Proficient in Petite fours creation
Proficient in chocolate and confectionery
Proficient in buffet desserts and presentations
Proficient in Ice Creams, sorbets, and gelato
Proficient in bakery techniques, including French & Italian breads and sourdoughs
Intermediate Viennoiserie
Practiced exposure to manpower scheduling and duty rosters
Practiced exposure to cost management and should have been responsible / participating in achieving set cost goals
Practiced exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program
Fluency in conversational & written English
Candidates should have a positive attitude and be self-motivated.
Ability to motivate, train and supervise workforce.
A Diploma / Degree in Hospitality or Food production is preferred but not required.
A minimum of 2-years' experience in a hotel/restaurant (minimum of 4-star rating) serving contemporary continental cuisine/fusion with extensive significant banqueting capability in a capacity of CDP or similar.
Previous Cruise ship experience is preferred.
Basic computer skills (MS office) are advantageous but not essential.
Fully vaccinated for COVID-19
Over 21 years old or turning 21 within the next 6 months.
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