Chef de Partie - Pastry

The Chef de Partie - Pastry works closely with the Executive Chef and the Sous Chef Pastry. He/she is responsible for creating desserts indicated in the menu plan, in accordance with the corresponding methods and recipes. The Chef de Partie supervises the Pastry Cook and Assistant Pastry Cook in the pastry section, communicating the status of pastry production to the senior chef. Additional responsibilities include training the 1st Cook Pastry, Pastry Cook, and Assistant Pastry Cook whenever possible; ensuring that food is properly stored and all work areas are cleaned according to USPH standards; and making sure that all equipment and machinery are properly functioning, reporting any issues or problems to the Executive Chef. One year experience as Chef de Partie - Pastry in a cruise ship or a large hotel/resort pastry operation, two years of experience as a Pastry Cook in various hotels or restaurants, and two years of experience as an Assistant Pastry Cook are required for this position.