DESCRIPTION

Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned.
The Chef de Partie Pastry is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie Pastry should ensure that all decisions made have the guest in mind. Assisting your teammates plays an integral role in this position and they should therefor encourage and coach those that work with.

EDUCATION:

• High School Diploma or equivalent accredited culinary college or university. Ability to effectively read, write and speak English

EXPERIENCE:

• 3+ years experience in a 5 stars + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.

KNOWLEDGE, SKILLS & ABILITIES:

• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

TRAVEL REQUIREMENTS:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80%
• Pre-employment medical examination

• Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company’s standard recipes and follow up with FIRST IN FIRST OUT.
• Directs, supervises, assists and coaches all DCDP’s assigned to the station.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way “FIRST IN FIRST OUT”
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Executive Pastry Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.