KEY RESPONSIBILITIES - 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 acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. - Attends meetings, training activities, courses and all other work-related activities as required. - Accountable for daily production recap. - Accountable to coach and train the Pastry Cooks. - Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. - Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. QUALIFICATION - A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). - Very strong management skills in a multicultural and dynamic environment. - Very 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. - Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. - Intermediate computer software skills required. - Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. - Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. #PastryChefDePartie #CDPPastry #PastryChefJobs #PastryProfessionals #ChefJobs #HospitalityJobs #CulinaryCareers #LuxuryHospitality #CruiseShipJobs #HotelJobs #HiringNow #SpainJobs #SpainCareers #ChefSpain #HospitalityRecruitment

📌 Pastry Chef De Partie (Valencia)
🏢 Celebrity Cruises
📍 Valencia