Chef de partie Pastry
About the job
Chef de Partie Pastry is responsible for all dessert production as indicated in the menu plan, recipes and methods and as assigned by the supervisor in order to ensure that production is efficient and no waste occurs, in accordance with Company procedures
Main Responsibilities:
Assures all dessert production, as assigned by the supervisor, following all recipes asprovided by the corporate office
Supervises the correct handling equipment in order to maintain par levels of equipment in the assigned area and reports to the Chef Pastry in case of malfunctioning, according to Operational Manual
Works with all Crew Members, within the pastry departments, to improve their skills with continuous training in sanitation and Company recipes, as per Operational Manual
Follows the instructions of the Chef Pastry on the production of desserts in order to provide a good selection of desserts for all Crew Messes in accordance with Operational Manual
Informs the Chef Pastry whenever there is a problem regarding food items, in order to provide a fast and effective solution
Plans effectively to ensure that waste and over production is kept to a minimum, in adherence with Company standards
Supervises cleaning procedure on a daily basis according to company standards and USPH
Checks pastries in all stations and outlets on a daily basis, in order to ensure an excellent quality service is provided, in accordance with Company standards
Checks all provisions received from storeroom and report discrepancies immediately, as per Operational Manual
Makes frequent suggestions to the direct supervisor to improve standards and keep
the interest on the job
Takes active part in a work environment that support a successful safety culture. Is a dynamic contributor in following safety policy and procedures.
Job Requirements:
Secondary School (Culinary School degree or foreign equivalency preferred)
At least 2 years supervisory experience on cruise ship or high volume hotel/restaurant
At least 2 years pastry experience
HACCP certification
English knowledge A2
Italian knowledge is an advantage
Previous shipboard experience is a plus
Basic computer skills
- Number of positions: 3
- Department: F&B service
About you
Secondary School (Culinary School degree or foreign equivalency preferred)
At least 2 years supervisory experience on cruise ship or high volume hotel/restaurant
At least 2 years pastry experience
HACCP certification
English knowledge A2
Italian knowledge is an advantage
Previous shipboard experience is a plus
Basic computer skills
- Language required: English. Italian is a plus
The company
Costa Crociere is the largest Italian travel group and the European number one cruise operator; proudly the only company in the cruise industry sailing the Italian flag.
For over 70 years, Costa's dedication to bring happiness and new experiences to cruising has propelled our growth and success to become an industry leader. Our pioneering spirit is the rudder that steers our forward-thinking attitude. Our work is meaningful and we can see the impact of our efforts.
We are explorers and pioneers with a passion for making human connections across the room and across the world. Your career is an exploration of your potential.
Embark on your career journey where you explore your talents and skills, and see each accomplishment as a beginning for your next experience.
Are you ready to join?
Visit www.career.costacrociere.it
