Demi Chef de Partie
The Cavalry Global
- Miami, FL
- Permanent
- Full-time
ROLE OVERVIEW:
- 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
- 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