Chef de Partie Pastry - CS

By applying to this position, your application will be submitted to Carnival Singapore our internal Talent Acquisition Partner in Asia.

Qualifications

align with our hiring

Requirements

As the world's leading cruise line, we understand that our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate. Set a course for adventure with Princess Cruises!

The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe. An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can. As a member of the Princess Family, you’ll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

The Chef de Partie Pastry is responsible for supervising the pastry team at sea, ensuring the best pastry and desserts are produced to provide a superior cruise experience for passengers.

The Chef participates in daily briefings with the Executive Pastry & Bakery Chef to discuss operational performance and efficiency, and conducts briefings with the Pastry staff at the beginning of each shift. The Chef de Partie Pastry controls food consumption in the assigned production areas through portion and production control, ensuring adherence to Company recipes. Batch cooking/preparation processes are practiced to eliminate waste.

The Chef de Partie Pastry meets cost targets in the Pastry section, performing tasks efficiently while adhering to the highest quality standards possible. The Chef de Partie Pastry creates an effective daily production schedule for the assigned section, monitoring ingredient consumption and planning orders accordingly. They contribute to the formulation and implementation of improvement strategies, demonstrate knowledge of new pastry trends, and seek guidance from the Executive Pastry & Bakery Chef on implementing suggestions.

The Chef de Partie Pastry also coaches and develops skilled team members, identifying top performers for career advancement or promotion. They train and coach assigned pastry galley staff in correct production methods, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product. Additionally, they assist in training and orientation for new-to-vessel or first-contract pastry staff as directed by the Executive Pastry & Bakery Chef.

Formal qualification in pastry arts from a recognized culinary training institution At least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships. Solid knowledge of Public Health regulations and Food Safety. Ability to supervise multicultural subordinate Teammates.

Command of the English language, both verbal and written. Understanding of the foundation of guest service; ability and willingness to deliver outstanding service to our guests.

Responsibilities

Personable communicator with outstanding social skills and a warm, friendly, and caring personality. Ability to continuously surprise and delight guests throughout their cruise experience. Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.