Chef De Partie 3 - Pastry for Azamara Cruises
- London
- Contract
- Full-time
The incumbent in this position will receive on the job training in the various tasks involved in the pastry production.Key Responsibilities
- Works with the Pastry Sous Chef or CDP1 Pastry in the pastry shop or specialty galley. Assignments will be changed from time to time for training purposes.
- Works on the pastry production and will be directly involved in the quality, consistency, and quantities of the product.
- Assists with the transportation of food items from the main stores to the pastry shop.
- Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times, as well as in charge of temperature logs.
- Extra duties may be assigned by the Executive Sous Chef.
- Will be assigned from time to time in an early standby in the pastry area for USPH purposes.
- Will be assigned from time to time to be on late duty.
- Is aware of, and/or acquires the necessary knowledge to comply with the ship's standard operation, to assist guests and crew with inquiries.
- Attends meetings, training activities, courses and all other work-related activities as required.
- Performs related duties as required.
- Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
- Ensure that Commis are trained in all aspects of the pastry galley production and USPH for future development.
- This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
- Previous experience in a hotel, resort, or cruise ship food preparation area helpful but not required.
- Knowledge of proper cleaning techniques, requirements, and use of equipment.
- Completion of high school or basic education equivalency required.
- Completion of one contract as a Commis 1 with a performance rating of proficient or above.
- No disciplinary action on file for the last 12 months.
- Ability to speak English clearly, distinctly and cordially with guests.
- Ability to read and write English in order to understand and interpret written procedures.
- This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
- Ability to speak additional languages such as Spanish, French or German is preferred.