Job Details

Job Description

The primary responsibility of the Chef de Partie Pastry is to assist the Pastry Chef and Pastry Sous Chef to effectively supervise and manage the onboard Pastry Production.

What's expected

● 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.

Additional Responsibilities:

● Attends passenger functions as required by Head of Department.

● Partake in inspections, trainings and meetings as required by Head of Department.

● Ensures that the set standards are kept and staff members work according to their

respective job descriptions.