HAL - Demi Chef de Partie Pastry - UPL

We are seeking a skilled Demi Chef de Partie Pastry to join our team onboard. As a key member of the pastry department, you will assist the Pastry Chef in directing and overseeing team members and overall food presentation, production, and presentation.

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance
• Conduct regular training with all departmental members on food waste separation and environmental compliance
• Direct, supervise, and assist the preparation of all pastry products onboard to ensure quality, quantity, attractiveness, and correctness
• Assist, direct, supervise, and train team members assigned to the pastry department
• Adhere to daily production schedules and carry out assigned production tasks
• Control actual hours worked for all pastry department team members
• Evaluate and conduct monthly ratings for each team member
• Ensure performance, appearance, dress, and personal conduct of all team members
• Implement and execute food handling and cleaning procedures for the galley
• Follow HACCP procedures set by the company
• Control food costs by monitoring production, consumption, and forecasts
• Check quality and quantity of items ordered and received from stores
• Ensure proper food storage and report discrepancies to the Executive Chef
• Supervise and inspect overall operation cleanliness and clean up after each service period
• Assign cleaning responsibilities and follow up on overall cleanliness
• Report malfunctioning equipment or furnishings in need of repair or refurbishing
• Ensure all food GSS targets are met for food ratings in your assigned area
• Work closely with galley leadership and other department leaders

Skills, Knowledge & Expertise

• Multi-tasking and all-around pastry leader
• Team player
• Able to learn
• Acts as a corporate brand ambassador
• Good communication skills

Desired Skills & Experience

• 3+ years of experience in a 5-star+ hotel, cruise ship, or high-profile restaurant
• 1+ year of experience in a supervisory position
• Experience supervising and training at least 5 team culinary employees
• Experience in high-volume operations of at least 500 meals per service
• Certification from an accredited advanced food safety program
• Extensive knowledge in VSP
• Extensive kitchen machinery and knife safety knowledge
• Working knowledge of computers and software programs
• Ability to effectively read, write, and speak English
• Degree from an accredited culinary college or university