Pastry Chef De Partie – Virgin Voyages – Yogyakarta

Job Description

Tasks and Responsibilities :

• Maintain positive Sailor relations at all times.
• Responsible for a main section of the galley in their assigned outlet and the entire food production ensuring the recipes, plating and service of food are followed.
• Able to work within any section of the outlet and identify flavor/seasoning balances and correct any discrepancies.
• Ensures economical food production monitoring costs and minimizing wastage.
• Carries out training and development of Pastry Assistant Chef De Partie and Pastry Assistant assigned to their section.
• Responsible for communicating the status of their section in terms of food production, equipment, maintenance and performance.
• Responsible for the entire service line in their section during service hours in terms of quality, freshness and refilling of ingredient items.
• Ensures proper storage of all food items in their area according to USPH regulations.
• Prepares daily food requisitions by counterchecking items in the galley stores to avoid overstocking and wastage.
• Assists in ensuring that any Sailor requests for special food requests, diets or allergies are delivered such as gluten free.
• Reports any machinery/technical faults to Pastry Sous Chef.
• Ensure that they are working to company, HACCP and USPH guidelines.
• Maintains cleanliness and condition of assigned station and services areas.
• Carries out clear down routines after service and ensures the appearance and condition of all items meet Virgin Voyages standards.
• Notifies Pastry Sous Chef of any Sailor complaints raised and seeks to resolve.
• Be familiar with all cruise services/features and activations to respond to Sailor inquiries accurately.

Requirements :

• Minimum 2 years’ experience as Chef De Partie Pastry/Pastry Chef onboard a Cruise ship or 4/5* hotel/resort.
• Suitable Qualification in Pastry skills and techniques.
• Extensive knowledge of food handling procedures with regard to public health standards.
• Excellent understanding of food specifications.
• Knowledge of Vessel Sanitation Program regulations and procedures.
• All certificates as required by the STCW code for this position.
• Ability to read, interpret and demonstrate the preparation of recipes.
• Basic knowledge of HACCP rules and regulations.
• Good command of the English Language