CHEF DE PARTIE PASTRY

MAIN RESPONSIBILITIES

• Responsible for the production of assigned section; maintain quality & consistency in taste; make use of daily checklists to monitor production and preparation levels.
• Work closely with the Kitchen Steward to accomplish tasks related to equipment inventory, control & maintenance etc.; assist the Executive Pastry Chef to create daily food requisitions for all pastry sections; prepare and set up the buffet; countercheck daily Storeroom deliveries, for accuracy.
• Regularly communicate with the Provisions Team, together with the Executive Pastry Chef, to utilize highly perishable food items and check fresh produce chillers, to avoid shortages during the cruise.
• Ensure that Bakery/Pastry personnel transport their provisions with the correct utensils.
• Provide the Crew & Officers’ Mess with a selection of pastry and bakery goods for all meals.
• Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation and final plating; tour all outlets during service hours.
• Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.
• Be present (in absence of Sous Chef Pastry and/or Exec. Chef) during loadings for quality control and assurance; prepare daily electronic requisitions (in absence of Sous Chef Pastry and/or Exec. Chef).
• Ensure that the pastry/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships’ Management or local authorities (public health inspectors). The CDP Pastry must be present for all inspections.
• Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving pastry/baked goods on a daily basis to ensure that all pastry/bakery outlets & displays are in line with the quality & cleanliness of Viking’s Standards and all Public Health Policies. Visit various pastry/baked goods preparation stations & conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.
• Assist the Sous Chef Pastry with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Pastry/Bakery personnel; have an in-depth understanding of the working hours policies and procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.
• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the CDP Pastry and establish the manner and means to train personnel.
• Temporarily replace/takeover the Sous Chef Pastry’s position (with necessary training), at any given time.