Chef de Partie Pastry
Company: Viking River Cruises
Location: Florissant
Posted on: May 12, 2022
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Job Description:
Founded in 1997, Viking is the world's leading small ship travel
company, exploring more than 20 rivers, five oceans, five great
lakes and all seven continents. Offering destination-focused
experiences for curious travelers, Viking has amassed more than 250
awards and was recently voted the #1 River Cruise Line and the #1
Ocean Cruise Line by Cond-- Nast Traveler in the publication's 2021
Readers' Choice Awards.
You now have an opportunity to join one of the most acclaimed and
fastest-growing hospitality brands as it expands in the United
States.
In summer2022, Viking will launch its new, highly-anticipated
Mississippi River cruises and will introduce the most luxurious
ship ever built for the river, the 386-guest Viking Mississippi .
Sailing on board the elegant new ship, you will dock in the heart
of iconic cities that line the river; during your free time, you
will be just footsteps from exploring the fascinating places that
stretch from New Orleans all the way north to St. Paul.
At Viking, we offer great pay and great benefits-including a
Swiss-developed training program and a work schedule that provides
up to 13 weeks off each year. With all of your living expenses
covered during work weeks-including lodging, meals, Wi-Fi, travel
to/from the ship, uniforms & laundry-you have the unique chance to
save more of your pay than in most other restaurant or hospitality
positions. Being a valued member of the Viking family, you join a
close-knit, supportive group of colleagues-many of whom form
lifelong working relationships and friendships. And, with training
from the industry leader, you will receive the skills, knowledge
and tools to be successful-as well as abundant opportunities for
advancement. Regardless of where you are on your career journey,
Viking can help you in reaching new destinations.
Multiple positions open for immediate hiring; earn up to $69,300
annually
A VIKING LEADERSHIP ROLE
As a Viking Shipboard Leader, you represent Viking's values and
leadership philosophy ( H--vam--l ). You are a hospitality
professional who demonstrates passion for excellence, who takes
ownership for your areas of responsibility, and who believes in
empowering your team with the skills, knowledge and tools to
succeed. You are an exceptional role model for the Viking Family
and have strong motivation to achieve the company's goals and
objectives. You are flexible, stress resistant, focused, and a
truly committed team member.
PURPOSE OF POSITION
- The Chef de Partie (CDP) Pastry assists the Executive Pastry Chef
to effectively run, supervise and manage the onboard Pastry/Bakery
Production, ensuring that quality standards and procedures are in
line with the Company's Rules & Regulations and STAR Service
Standards.
- You are required to work in any section of Pastry. Provide your
team with the necessary guidance, training and support, to maximize
productivity.
- It is your responsibility to ensure safe, quality pastry
production, to create a friendly, guest-oriented service culture to
ensure Guest satisfaction and repeat business, which in turn, will
increase revenue and profitability of the company.
- 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 .
YOUR RESPONSIBILITIES
- 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.
- Minimize equipment loss/damage, and maintain immaculate
cleanliness standards in relevant areas, by applying safe working
policies and procedures, according to all Public Health Policies,
and ensuring that all equipment is sanitized and returned
accordingly, after each use.
- 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.
- Lead and support a multi-cultural team, maximizing crew
satisfaction, productivity and retention; meet with Team Leaders on
a daily basis for "The Daily Reunion", to provide feedback &
operational updates as well as to ensure that your department is
performing to Viking's STAR Service Standards.
- 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.
- Provide competent leadership to all direct reports.
Responsibilities include, but are not limited to: Conducting
performance reviews, including discipline as needed and onboard
training, succession planning, crew communication and
recognition.
- Ensure you always wear the appropriate and task specific Personal
Protective Equipment (PPE) as required for your duties onboard.
Always use correct lifting techniques to prevent injuries.
- Uphold impeccable grooming standards within your team at all
times by complying with Viking's Image and Uniform Standards.
- Ensure that company property is appropriately secured and
protected, especially during rough weather conditions, in order to
prevent unnecessary loss or damage.
- Have full knowledge about safety & security procedures and can
operate in line with all Public Health, Environmental and Safety &
Security Policies; participate in all training concerning onboard
training, safety & security, fire prevention, evacuation exercises
as required by the company.
- Temporarily replace/takeover the Sous Chef Pastry's position
(with necessary training), at any given time.
This document describes the primary activities, duties and
responsibilities of this position. Your manager or supervisor may
assign additional duties and responsibilities to you.
Keywords: Viking River Cruises, Florissant , Chef de Partie Pastry, Hospitality & Tourism , Florissant, Missouri
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