Chef de Partie - Pastry

• Must have comprehensive knowledge of Pastry and Bakery operations
• Precise knowledge of all product specifications in use
• The ability to coach, mentor and develop personnel and their work is a necessity
• Clear and implemented knowledge of food quality standards
• Clear and implemented knowledge of food presentation standards
• Comprehension of all work divisions of all core Pastry/bakery operations
• Intermediate comprehension of cost management and profitability of the operation
• Maintain a clear understanding of the operations revenue goals
• Maintain a progressive training program toward talent development
• Clear and practiced understanding of all products in use and stock rotation
• Ability to motivate assigned team towards achievement of goals
• Maintain a positive working relationship with all Food Operations and Ship departments
• Ability to promote and enhance product and guest experience
• Should have a clear and practiced understanding of all USPH policies applicable
• Should have a clear and practiced understanding of all Health and Safety policies applicable
• Should have a clear and practiced understanding of all Environmental policies applicable
• A clear and practiced understanding of Carnival Culture and its Service values is required
• Ability to create and manage Teamwork Schedules is a requirement
• Ability to provide feedback through Performance Appraisal systems
• Must monitor and enforce applicable IMO regulations associated with operations
• Liaise with Culinary Arts management toward the achievement of all above
• Must successfully complete food trails and product reviews assigned by the Sous Chef Pastry
• Willingly execute any other assigned or delegated tasks

• An industry qualification such as a Diploma or Degree in Hospitality or Food production is preferred but not required.
• Cruise line experience comparable to CCL or work exposure at a 4-star property at minimum with multiple dining venues is a requirement where the last position held is at Junior Sous Chef Pastry or equivalent
• Fine and formal dining desserts and plating techniques
• Proficient in Petite fours creation
• Proficient in chocolate and confectionery
• Proficient in buffet desserts and presentations
• Proficient in Ice Creams, sorbets, and gelato
• Proficient in bakery techniques, including French & Italian breads and sourdoughs
• Intermediate Viennoiserie
• Practiced exposure to manpower scheduling and duty rosters
• Practiced exposure to cost management and should have been responsible / participating in achieving set cost goals
• Practiced exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program

The Cavalry Global