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 (Madrid)
🏢 Celebrity Cruises
📍 Madrid