Chef De Partie Pastry

MAINS RESPONSIBILITIES

• Manage the assigned pastry/bakery section, ensuring consistent quality and taste, and monitor daily production and preparation levels.
• Coordinate with the Kitchen Steward and Executive Pastry Chef on equipment, inventory, food requisitions, buffet setup, and storeroom deliveries.
• Work with the Provisions Team to use highly perishable items efficiently and maintain sufficient fresh produce throughout the cruise.
• Ensure proper handling and transportation of provisions and provide pastry/bakery products for Crew & Officers’ Mess meals.
• Support Dinner Service Line operations, ensuring efficient service, presentation, and final plating; monitor all outlets during service.
• Maintain equipment, cleanliness, sanitation, and food safety standards; minimize equipment loss or damage and comply with Public Health Policies.
• Cover Sous Chef Pastry/Executive Chef duties when required, including loadings, quality control, and daily electronic requisitions.
• Ensure pastry/bakery areas are always ready for announced and unannounced Public Health inspections and attend all inspections.
• Ensure compliance with menus, recipes, methods, specifications, Viking quality standards, and Public Health Policies; conduct daily outlet checks and random tastings to correct quality, taste, or appearance issues.
• Assist with staff schedules, working-hour records, crew contracts, and payroll corrections when necessary.
• Lead, train, and support a multicultural team; conduct daily “The Daily Reunion”, assign responsibilities, monitor performance, and ensure STAR Service Standards.
• Manage direct reports, including performance reviews, discipline, MLC compliance, training, succession planning, communication, and recognition.
• Follow PPE, safe lifting, grooming, uniform, company property, Public Health, Environmental, Safety & Security, fire prevention, and evacuation requirements.
• Temporarily take over the Sous Chef Pastry position when required, with appropriate training.

BACKGROUND

• Must be Vietnamese citizens.

• A required minimum of 8 years’ baking experience, including at least 3 years’ experience as a Chef de Partie Pastry or similar position, within a premium brand hospitality environment - fine dining background; or a formal culinary education and at least 2 years of experience as a CDP Pastry.

• Must have advanced pastry & baking skills covering sugar work, chocolate work and any other specialized skills, as needed.

• Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.

• Preferably shipboard experience; must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player.

• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health and Sanitary Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.

• Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.

• Able to confirm for clean background/ reference check completed upon proposal.

BENEFITS

• Monthly salary is paid via on-board Visa card, no tax deduction.

• Five (5) paid vacation days for each month worked is included in the salary; this is accumulated and only paid at the end of the contract.

• Health insurance is provided during the contract period (not applicable to vacation).

• All crew have life insurance at $100,000 death in service benefit.

• No charge for crew laundry facilities, including detergent dispensers.

• Free Wi-fi on-board.

• Medical and visa expenses will be reimbursed on the first payroll against original receipts.

• The company covers flights and transfer to the vessel from and to your nearest international airport of your country of residence; hotel overnight is optional for long-distance travels.

• Uniform is provided; including shoes and safety equipment, and maintained by our main laundry.

• Two-crew only recreational areas (indoor and outdoor).

• Access to the guest gym after 10 PM.

APPLICATION

• Updated C.V. without employment gaps is needed; to note any unemployment.

• References and appraisals for at least 2x last contract.

• Work employment certificate for last 2 years.

• Company references.

• All documents should be sent via email. We will contact you for further requirements of other documents needed after we receive these documents.

• Incomplete application will not be considered.

GCS Vietnam will process your documents to match the position you are applying for before submitting your application to VIKING.