CHEF DE PARTIE PASTRY

MAIN 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.
• 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.
• 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.
• Temporarily replace/takeover the Sous Chef Pastry’s position (with necessary training), at any given time.

• 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.

• Must be Vietnamese citizen or permanent resident in Vietnam.
• A required minimum of 8 years’ baking experience, including at least 3 years’ experience as a Chef de Partie Pastry or similar position, within a premium brand hospitality environment - fine dining background; or a formal culinary education and at least 2 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.
• Preferably shipboard experience; 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.
• Able to confirm for clean background/ reference check completed upon proposal.

• 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.