Executive Pastry Chef

About us

PT. Bali Paradise Citra Dewata is a company engaging for seafarer recruitment and provision of personnel for the cruise industry. BPC is a long-established Indonesian manning agency and Crew training committed to provide crews that meet the customer qualification and to give the best service in the effort of continuously improving customer satisfaction. BPC is a major manning agent for one of the largest Cruise companies in the world - ( MSC Cruises). Acting on instructions from the Principal, we fill all required seagoing positions required, and provide continuous employment and career enhancement.

Qualifications & experience

• Min 18 years old
• Min D1 Hotel & Tourism School
• Speaks & understand English very well
• Min 3 years working experience at 5 star hotel or 4x contract on board of International cruise line.

Tasks & responsibilities

• As a member of our MSC Family, you are responsible for ensuring that our guests have an unforgettable and pleasant experience.
• Guest service and centricity and complaint recovery are at the forefront of everything you do, you are empowered to address any concerns that arise and make sure that our guests are fully satisfied.
• Monitor all Company Public health Protocols for Compliance.
• Work hands on with galley personnel to Improve knowledge in all aspects.
• Constantly check taste and review food to ensure standards are met.
• Monitor overproduction and food waste, for control and cost efficiency.
• Work with teams to ensure that all equipment is maintained well.
• Monitor Sous Chef and ensure they are executing set tasks correctly.
• Maintain all pastry & bakery galleys during preparation & service to MSC Standards.
• Follow & check all pastry & bakery outlet recipe protocols for compliance daily.
• Ensure schedules are efficient in order to maximize working hours & reduce overtime.
• Attend daily meetings with Executive Chef to review & forecast galley needs.
• Walk provisions area daily with Executive Chef to review all items for correct turnover.
• Walk all responsible outlets to ensure correct procedures and food profiles are correct.
• Works responsibly and consistently to ensure guest satisfaction.