Chef de Partie - Pastry - (on board luxury river cruise ship)

Europe, Multiple Countries
Seasonal
River - Galley
Mid Level

Chef de Partie - Pastry 

Requirements:

  • Min. 2-years’ experience in a galley operation
  • Have a Chef apprenticeship or culinary schooling
  • • Min. 2-years’ experience as a pastry chef 
  • Have a pastry chef, confectioner apprenticeship or related culinary schooling
  • Experience in a 4* or 5* operations
  • Highly proficient in spoken and written English
  • Knowledge of HACCP
  • Awareness of waste management and recycling
  • Self-organized, disciplined, and reliable
  • Good problem-solving skills, team player
  • Stress tolerant
  • Familiar with a multicultural working environment
  • Well-groomed and always wear a clean and proper uniform while on duty in a public area


Role and Responsibilities:

  • Provide a professional and courteous service at designated workstations in accordance with company standards and procedures
  • Knowledge of food menus and recipes
  • Welcome and greet guests when on restaurant duty or in a public area
  • Perform special duties during additional F&B events
  • Ensure proper setup and “mise en place” as per company standards
  • Prepare show plates as instructed by the supervisor
  • Ensure proper handover between shifts
  • Take an active role in creating a positive working environment between all departments onboard
  • Ensure correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
  • Inform the supervisor about any guest complaints
  • Notify the supervisor about any breakage and damage of equipment and machinery
  • Ensure and maintain cleanliness in front and back of the house according to HACCP and safety regulations
  • Ensure correct handling of all equipment, machinery and chemicals
  • Report any potential safety hazards


Additional tasks for tournant:

  • Relieve each chef de partie and junior cook during absence


Additional tasks for chef de partie – Portobello/Table L'Amour:

  • Prepare dessert and cheese trolleys and offer them to the guests
  • Introduce yourself to the guests and present the menu
  • Ensure cleanliness of display and preparation area


Additional tasks for chef de partie – night cook:

  • Responsible for crew mess and crew fridge
  • Ensure set up of breakfast station
  • Support breakfast chef


Additional tasks for chef de partie – pastry:

  • Attend and conduct cooking demonstrations
  • Supporting the galley team during service time
  • Responsible for dessert - pastries for the River Café / Teatime


Side Tasks

  • Participate in scheduled trainings, briefings, and meetings
  • Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading
  • Assist with monthly inventories as per the supervisor's instruction
  • Assist other departments as per the supervisor's instruction
  • Participate in all safety drills and ensure solid knowledge of designated safety role
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