Chef De Partie Pastry

MAINS 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.

• 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.

BACKGROUND

• A required minimum of eight years’ baking experience, including at least two years’ experience as a Chef de Partie Pastry or similar position, within a premium brand hospitality environment; or a formal culinary education and at least two 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.

• 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.

• Previous cruise industry experience is an advantage.

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.