Pastry Chef De Partie

About the role

The Pastry Chef De Partie leads the daily pastry galley operations on board, ensuring high‑quality desserts and pastries are produced efficiently and presented beautifully for guests and crew.

Key responsibilities

• Oversee smooth, efficient operation of the pastry galley in line with company policies.
• Direct, coach, support and evaluate pastry team members together with the Assistant Pastry Chef.
• Produce, present and maintain quality of the pastry and dessert assortment for daily menus.
• Prepare production forecasts, record leftovers and control food costs.
• Supervise set‑up of pastry and dessert displays across buffets.
• Ensure compliance with United States Public Health (USPH) rules and shipboard inspections.
• Manage cleaning schedules, equipment care and pantry readiness for inspections.
• Handle requisition and transport of items from main stores to the pastry galley.
• Maintain recipe master lists, yields and daily production recaps.
• Enforce uniform standards, punctuality and hygiene for all pastry staff.

Required profile

• Minimum two years experience as a Pastry Chef De Partie in an upscale hotel, resort, cruise ship or similar environment.
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving and decision‑making skills.
• Superior customer service, team‑building and conflict‑resolution capabilities.
• Familiarity with USPH regulations and shipboard operational standards.

Required skills

• Pastry production and dessert preparation
• Food cost control and budgeting
• Inventory management and requisition
• USPH regulations compliance
• Recipe development and yield calculation

What we offer

• Opportunity to work on a world‑class cruise ship with a diverse crew.
• Professional development in a high‑visibility hospitality environment.