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. #

📌 Pastry Senior Chef De Partie (Paradela)
🏢 Celebrity Cruises
📍 Paradela