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.

- 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.

- Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.

- Attends meetings, training activities,



courses and all other work-related activities as required.

- Accountable to coach and train the Pastry Cooks.

- A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).

- 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.

- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

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📌 Pastry Chef de Partie - Kitchen Pastry (Paradela)
🏢 Celebrity Cruises
📍 Paradela