Pastry Chef de Partie

Hiring Requirements:
•Proof of cook apprenticeship completion or equivalency.
•Four to six years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high volume food service facility.
•Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
•Ability to work with minimum supervision and able to train member of the team.
•Extensive knowledge of food handling procedures with regard to public health standards.
•Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation.
•Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or recommend termination of employment.
•Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
•Completion of high school or basic education equivalency preferred.
•Computer knowledge, required.

•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, preferred.