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.

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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 (Cangas)
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📍 Cangas