KEY RESPONSIBILITIES

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• Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies.
• Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports.
• Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.
• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.
• Supervise the set-up of the Pastry and dessert display in the various buffets.
• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.




• Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages.
• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
• Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley.
• Ensures recipes/master list and yields are in accordance with the company’s standards.
• Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.
• Ensures that Pastry team members come to 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.
• 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 acq

📌 Pastry Chef De Partie (España)
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