CHEF DE PARTIE PASTRYA LEADERSHIP ROLE
As a Shipboard Leader, you represent s values and leadership philosophy. You are a
hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of
responsibility, and who believes in empowering your team with the skills, knowledge and tools to succeed. You
are an exceptional role model for the Family and have strong motivation to achieve the company\xe2\x80\x99s goals
and objectives. You are flexible, stress resistant, focused, and a truly committed team member.PURPOSE OF POSITION

• The Chef de Partie (CDP) Pastry assists the Executive Pastry Chef to effectively run, supervise and

manage the onboard Pastry/Bakery Production, ensuring that quality standards and procedures are in
line with the Company\xe2\x80\x99s Rules & Regulations and STAR Service Standards.

• You are required to work in any section of Pastry. Provide your team with the necessary guidance,

training and support, to maximize productivity.

• It is your responsibility to ensure safe, quality pastry production, to create a friendly, guest-oriented

service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue
and profitability of the company.YOUR RESPONSIBILITIES

• Responsible for the production of assigned section; maintain quality & consistency in taste; make use

of daily checklists to monitor production and preparation levels.

• Work closely with the Kitchen Steward to accomplish tasks related to equipment inventory, control &

maintenance etc.; assist the Executive Pastry Chef to create daily food requisitions for all pastry sections;
prepare and set up the buffet; countercheck daily Storeroom deliveries, for accuracy.

• Regularly communicate with the Provisions Team, together with the Executive Pastry Chef, to utilize

highly perishable food items and check fresh produce chillers, to avoid shortages during the cruise.

• Ensure that Bakery/Pastry personnel transport their provisions with the correct utensils.
• Provide the Crew & Officers\xe2\x80\x99 Mess with a selection of pastry and bakery goods for all meals.
• Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and

efficient service, presentation and final plating; tour all outlets during service hours.

• Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by

applying safe working policies and procedures, according to all Public Health Policies, and ensuring that
all equipment is sanitized and returned accordingly, after each use.

• Be present (in absence of Sous Chef Pastry and/or Exec. Chef) during loadings for quality control and

assurance; prepare daily electronic requisitions (in absence of Sous Chef Pastry and/or Exec. Chef).

• Ensure that the pastry/adjacent areas are ready for any announced and/or unannounced Public Health

inspections, done either by the Ships\xe2\x80\x99 Management or local authorities (public health inspectors). The
CDP Pastry must be present for all inspections.

• Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues

serving pastry/baked goods on a daily basis to ensure that all pastry/bakery outlets & displays are in line
with the quality & cleanliness Standards and all Public Health Policies. Visit various
pastry/baked goods preparation stations & conduct random tastings to correct any discrepancies
(quality/taste/appearance) immediately.

• Assist the Sous Chef Pastry with preparing additional working schedules (Embarkation Day, Special

Functions, etc.) for Pastry/Bakery personnel; have an in-depth understanding of the working hours
policies and procedures; be familiar with crew contracts and work schedule hours/week, to maintain
working hours paperwork and if necessary, correct entries for payroll.

• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet

with Team Leaders on a daily basis for \xe2\x80\x9cThe Daily Reunion\xe2\x80\x9d, to provide feedback & operational updates
as well as to ensure that your department is performing to STAR Service Standards.

• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the

CDP Pastry and establish the manner and means to train personnel.

• Provide competent leadership to all direct reports. Responsibilities include, but are not limited to:

Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention
(MLC) compliance and onboard training, succession planning, crew communication and recognition.

• Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as

required for your duties onboard. Always use correct lifting techniques to prevent injuries.

• Uphold impeccable grooming standards within your team at all times by complying with Image

and Uniform Standards.

• Ensure that company property is appropriately secured and protected, especially during rough weather

conditions, in order to prevent unnecessary loss or damage.

• Have full knowledge about safety & security procedures and can operate in line with all Public Health,

Environmental and Safety & Security Policies; participate in all training concerning onboard training,
safety & security, fire prevention, evacuation exercises as required by the company.

• Temporarily replace/takeover the Sous Chef Pastry\xe2\x80\x99s position (with necessary training), at any given

time.
This document describes the primary activities, duties and responsibilities of this position. Your manager or
supervisor may assign additional duties and responsibilities to you.YOUR PROFILE:

• A required minimum of 4 years plus experience as a Chef de Partie Pastry or similar position, within a 5

Star hospitality and/or restaurant environment; must have advanced pastry & baking skills covering
sugar work, chocolate work and any other specialized skills, as needed.

• Fluent in English - must have excellent English communication skills to clearly interpret and orate

documents, such as menus and recipes. The ability to speak additional languages is an advantage.

• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player
• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene

standards are required, with excellent knowledge of all Public Health Policies; team builder with
exceptional work ethic, motivational skills & coaching abilities; must be able to physically handle 50+
lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.
GUIDELINES AND REGULATIONS
Implement Standard Operating Procedures & STAR Service Standards within the department.
Ensure appropriate appearance and clothing according to the updated Grooming Standards.
The company reserves the right to change/extend this job description if necessary, at any point of time during
her/his employment. Position: Chef de Partie Pastry
Supervisor:
Direct reports: Executive Chef
Assistant Chef de Partie Pastry, Pastry CookLine manager: Executive Pastry Chef / Pastry Sous Chef

Kamaxi