Chef de Partie

Set sail with Carnival Cruise Line and help us bring the FUN to life aboard one of our fantastic vessels as a Chef de Partie - Patissier. You will support the Pastry Chef and the Executive Chef by overseeing the Pastry team's production and service activities, ensuring compliance with presentation, quality, cost-effectiveness and sanitation standards. You will cover the position of Junior Sous Chef Pastry in its absence and assume the said role upon completion of requisite training.

• Must have comprehensive knowledge of Pastry and Bakery operations
• Precise knowledge of all product specifications in use
• The ability to coach, mentor and develop personnel and their work is a necessity
• Clear and implemented knowledge of food quality standards
• Clear and implemented knowledge of food presentation standards
• Comprehension of all work divisions of all core Pastry/bakery operations
• Intermediate comprehension of cost management and profitability of the operation
• Maintain a clear understanding of the operation’s revenue goals
• Maintain a progressive training program toward talent development
• Clear and practiced understanding of all products in use and stock rotation
• Ability to motivate assigned team towards achievement of goals
• Maintain a positive working relationship with all Food Operations and Ship departments
• Ability to promote and enhance product and guest experience
• Should have a clear and practiced understanding of all USPH policies applicable
• Should have a clear and practiced understanding of all Health and Safety policies applicable
• Should have a clear and practiced understanding of all Environmental policies applicable
• A clear and practiced understanding of Carnival Culture and its Service values is required
• Ability to create and manage Teamwork Schedules is a requirement
• Ability to provide feedback through Performance Appraisal systems
• Must monitor and enforce applicable IMO regulations associated with operations
• Liaise with Culinary Arts management toward the achievement of all above
• Must successfully complete food trails and product reviews assigned by the Sous Chef Pastry
• Willingly execute any other assigned or delegated tasks

• Ideally, the candidate must have an Associate in Hotel Management or an equivalent in Culinary Arts
• Ability to clearly communicate in English, both verbal and written
• Cruise line experience comparable to CCL or work exposure at a 4-star property at minimum with multiple dining venues is a requirement where the last position held is at Junior Sous Chef Pastry or equivalent
• Candidate must have the following skill sets:
• Fine dining desserts and plating techniques
• Formal dining desserts and plating techniques
• Proficient in Petite fours creation
• Proficient in chocolate and confectionery
• Proficient in buffet desserts and presentations
• Proficient in Ice Creams, sorbets, and gelato
• Proficient in bakery techniques, including French & Italian breads and sourdoughs
• Intermediate Viennoiserie
• Practiced exposure to manpower scheduling and duty rosters
• Practiced exposure to cost management and should have been responsible / participating in achieving set cost goals
• Practiced exposure to hygiene and food safety practices comparable to principles listed under the USPH VSP program
• Fluency in conversational & written English
• Candidates should have a positive attitude and be self-motivated.
• Ability to motivate, train and supervise workforce.
• A Diploma / Degree in Hospitality or Food production is preferred but not required.
• A minimum of 2-years' experience in a hotel/restaurant (minimum of 4-star rating) serving contemporary continental cuisine/fusion with extensive significant banqueting capability in a capacity of CDP or similar.
• Previous Cruise ship experience is preferred.
• Basic computer skills (MS office) are advantageous but not essential.
• Fully vaccinated for COVID-19
• Over 21 years old or turning 21 within the next 6 months.