Demi Chef De Partie - Pastry

SUMMARY:
JOB PURPOSE 

Demi Chef De Parie will manages all day-to-day operations of the pastry section, creating pastries, baked goods by following a set recipe set by MSC Corporate Chefs, following guidance set by C.D.P or Sous Chef. Follows proper handling and right temperature of all food products, supervise and coordinate all pastry and dessert preparation and presentation. Monitoring the stock of baking ingredients, ordering new supplies, ingredients, and equipment for the pastry section, when needed and within budget.

POSITION INFO:
KEY RESPONSIBILITES

• Check the Pastry station for cleanliness before the start of each shift, using and completing the appropriate MSC Sanitation Standards checklist for this section
• Advise the Chef De Partie Pastry of any missing, damaged or otherwise unusable or unsafe equipment
• Prepare pastry products as specified by the Executive Chef, and using methods that assure food safety and high quality
• Check temperatures and condition of all material in the section, in assigned refrigerators, on hot tops, or any material permitted to be left at room temperature
• Discard any potentially hazardous sauces or items of food that do not comply with safety requirements
• Use only surplus foods that are tested to be safe and free from any possibility of contamination or bacteriological degradation
• Produce as required by the Executive chef a range of alternative pastry products for guests with specific dietary requirements (fat-free, salt-free, sugar-free etc.)
• Comply with all MSC Sanitation Standards for food handlers: (Use of single-use disposable gloves, disposable head covering, clean aprons, no jewellery except one plain ring, no beards or moustache, no cellular telephones or cigarettes on duty, no uncovered body hair, covered-toe shoes, no injuries or abrasions)
• Attend all sanitation briefings and meetings, and all daily meetings with the Chef De Party - Pastry or his appointee to review menus, and to explain any changes in plans
• Works in compliance with the company operating standards and follows the Public Health and food safety procedures
• Supervises the food display, ensures that food is properly stored, sets up the workstations and keeps it clean at all times
• Responsible for the stock control and inventory
• Coaches, trains, and motivates team members to reach departmental goals
• Ensures batch cooking and preparation process practiced eliminating waste
• Maintains professional effective work relationship considering and respecting the different cultures, personalities, and background.

• Minimum requirements-High school graduate
• Preferred – Completed Technical education in Hospitality or Culinary School
• Certified in Food Safety/HACCP
• Demonstrated understanding and practical knowledge of Food Safety
• Proven ability to work in a harmonious productive team environment
• 1 Years work experience
• Cruise ship experience advantageous

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