The Cavalry Company
Chef de Partie - Pastry
The Cavalry Company, Miami, Florida, us, 33222
About the job Chef de Partie - Pastry
CHEF DE PARTIE - PASTRY
Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities.
Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Chef de Partie - Patissier. You will support the Pastry Chef and the Executive Chef by overseeing the Pastry team's production and service activities, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards. You will cover the position of Junior Sous Chef Pastry in its absence and assume the said role upon completion of requisite training.
ROLE OVERVIEW:
Must have comprehensive knowledge of Pastry and Bakery operationsPrecise knowledge of all product specifications in useThe ability to coach, mentor and develop personnel and their work is a necessityClear and implemented knowledge of food quality standardsClear and implemented knowledge of food presentation standardsComprehension of all work divisions of all core Pastry/bakery operationsIntermediate comprehension of cost management and profitability of the operationMaintain a clear understanding of the operations revenue goalsMaintain a progressive training program toward talent developmentClear and practiced understanding of all products in use and stock rotationAbility to motivate assigned team towards achievement of goalsMaintain a positive working relationship with all Food Operations and Ship departmentsAbility to promote and enhance product and guest experienceShould have a clear and practiced understanding of all USPH policies applicableShould have a clear and practiced understanding of all Health and Safety policies applicableShould have a clear and practiced understanding of all Environmental policies applicableA clear and practiced understanding of Carnival Culture and its Service values is requiredAbility to create and manage Teamwork Schedules is a requirementAbility to provide feedback through Performance Appraisal systemsMust monitor and enforce applicable IMO regulations associated with operationsLiaise with Culinary Arts management toward the achievement of all aboveMust successfully complete food trails and product reviews assigned by the Sous Chef PastryWillingly execute any other assigned or delegated tasksTo be considered for this role you MUST meet the following criteria:
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 equivalentFine and formal dining desserts and plating techniquesProficient in Petite fours creationProficient in chocolate and confectioneryProficient in buffet desserts and presentationsProficient in Ice Creams, sorbets, and gelatoProficient in bakery techniques, including French & Italian breads and sourdoughsIntermediate ViennoiseriePracticed exposure to manpower scheduling and duty rostersPracticed exposure to cost management and should have been responsible / participating in achieving set cost goalsPracticed exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program
APPLY NOW:
If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply.
The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.
CHEF DE PARTIE - PASTRY
Leading cruise ship company - Tax free salary plus accommodation and food, travel and amazing career opportunities.
Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Chef de Partie - Patissier. You will support the Pastry Chef and the Executive Chef by overseeing the Pastry team's production and service activities, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards. You will cover the position of Junior Sous Chef Pastry in its absence and assume the said role upon completion of requisite training.
ROLE OVERVIEW:
Must have comprehensive knowledge of Pastry and Bakery operationsPrecise knowledge of all product specifications in useThe ability to coach, mentor and develop personnel and their work is a necessityClear and implemented knowledge of food quality standardsClear and implemented knowledge of food presentation standardsComprehension of all work divisions of all core Pastry/bakery operationsIntermediate comprehension of cost management and profitability of the operationMaintain a clear understanding of the operations revenue goalsMaintain a progressive training program toward talent developmentClear and practiced understanding of all products in use and stock rotationAbility to motivate assigned team towards achievement of goalsMaintain a positive working relationship with all Food Operations and Ship departmentsAbility to promote and enhance product and guest experienceShould have a clear and practiced understanding of all USPH policies applicableShould have a clear and practiced understanding of all Health and Safety policies applicableShould have a clear and practiced understanding of all Environmental policies applicableA clear and practiced understanding of Carnival Culture and its Service values is requiredAbility to create and manage Teamwork Schedules is a requirementAbility to provide feedback through Performance Appraisal systemsMust monitor and enforce applicable IMO regulations associated with operationsLiaise with Culinary Arts management toward the achievement of all aboveMust successfully complete food trails and product reviews assigned by the Sous Chef PastryWillingly execute any other assigned or delegated tasksTo be considered for this role you MUST meet the following criteria:
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 equivalentFine and formal dining desserts and plating techniquesProficient in Petite fours creationProficient in chocolate and confectioneryProficient in buffet desserts and presentationsProficient in Ice Creams, sorbets, and gelatoProficient in bakery techniques, including French & Italian breads and sourdoughsIntermediate ViennoiseriePracticed exposure to manpower scheduling and duty rostersPracticed exposure to cost management and should have been responsible / participating in achieving set cost goalsPracticed exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program
APPLY NOW:
If you meet these criteria and are ready for an exciting career opportunity, we invite you to apply.
The Cavalry Global is acting as an agency in relation to this role. We will be in touch with only the shortlisted and suitable candidates who match the above criteria.