Chef de Partie Pastry

Job Description Chef de Partie Pastry

Purpose of Position:

• Assists the Executive Pastry Chef in supervising and managing onboard pastry and bakery production.
• Ensures quality standards and procedures align with company policies and STAR Service Standards.
• Works across all pastry sections, providing training and guidance to the team to maximize productivity.
• Ensures safe, high-quality pastry production and fosters a guest-oriented service culture to enhance guest satisfaction and repeat business.

Responsibilities:

• Manage pastry production, ensuring consistency in quality and taste.
• Monitor daily preparation levels using checklists.
• Work closely with the Kitchen Steward to oversee equipment inventory, control, and maintenance.
• Assist in creating daily food requisitions for all pastry sections.
• Countercheck daily storeroom deliveries for accuracy and report discrepancies.
• Communicate with the Provisions Team to minimize shortages and optimize perishable ingredient usage.
• Ensure proper transportation of provisions using correct utensils.
• Provide Crew & Officers Mess with a variety of pastry and bakery goods.
• Oversee dinner service line operations, ensuring efficient service, presentation, and final plating.
• Maintain sanitary and cleanliness standards by enforcing Public Health Policies.
• Conduct daily inspections of all pastry/bakery outlets and displays for quality, presentation, and hygiene.
• Participate in public health inspections, ensuring compliance with health and safety standards.
• Assist in staff scheduling for special functions and embarkation days.
• Ensure mise-en-place is ready 15 minutes before service.
• Lead and support a multi-cultural team, ensuring crew satisfaction, productivity, and retention.
• Assign responsibilities and train personnel under supervision.
• Conduct crew performance evaluations, training, and compliance with MLC (Maritime Labor Convention).
• Wear Personal Protective Equipment (PPE) and follow safety procedures.
• Maintain professional grooming standards as per Vikings Image and Uniform Policies.
• Secure company property, especially during rough weather conditions.
• Demonstrate flexibility and adaptability, maintaining a positive attitude under pressure.
• Support achieving Culinary Department goals (quality and financial).
• Follow safety and security policies, participating in fire prevention and evacuation drills.
• Be capable of temporarily replacing the Pastry Sous Chef when required.

Qualification (Your Profile)

• Minimum 8 years of baking experience, including 2 years as a Chef de Partie Pastry or similar position in a premium hospitality environment.
• OR a formal culinary education plus 2 years of experience as a Chef de Partie Pastry.
• Advanced pastry and baking skills, including sugar work, chocolate work, and other specialized pastry techniques.
• Fluent in English excellent communication skills for interpreting menus and recipes.
• Leadership experience in managing multi-cultural teams.
• Flexible, stress-resistant, team player, with a strong work ethic.
• Guest-focused, service-oriented, with a professional appearance and impeccable hygiene standards.
• Excellent knowledge of Public Health and Sanitary Policies.
• Minimum age of 21 years.
• Ability to physically handle 50+ lbs. (30 kg) daily and work a minimum of 11 hours per day, 7 days a week.
• Previous cruise industry experience is an advantage.