Chef de Partie Pastry

Position Summary

The Chef de Partie Pastry is responsible for supervising pastry operations onboard and ensuring the consistent production of high-quality pastries and desserts that contribute to an exceptional guest experience. This role oversees daily production cost control team supervision and compliance with food safety and public health standards while supporting continuous improvement and staff development within the pastry section.

Key Responsibilities

• Supervise the pastry team onboard ensuring the consistent production of high-quality pastries and desserts in line with established recipes and standards

• Ensure product delivery meets recipe specifications quality expectations and presentation requirements

• Maintain accurate and up-to-date recipe files and monitor production and storage requirements

• Participate in daily operational briefings with senior pastry leadership to review performance efficiency and upcoming requirements

• Conduct pre-shift briefings with pastry staff to communicate production plans expectations and priorities

• Control food consumption in assigned production areas through portion control and production planning ensuring strict adherence to recipes

• Implement batch cooking and preparation processes to minimise waste and meet cost targets while maintaining high quality standards

• Create and manage daily production schedules for the assigned pastry section monitoring ingredient usage and planning orders accordingly

• Contribute to the development and implementation of improvement initiatives demonstrating awareness of new pastry trends and techniques

• Coach train and develop pastry team members identifying high performers and supporting career progression where appropriate

• Train assigned pastry staff in correct production methods culinary techniques menu and recipe knowledge product holding presentation and service standards

• Support onboarding training and orientation of newly embarked or first-contract pastry staff as required

Skills Knowledge and Experience

Non-Negotiable Requirements

• Previous cruise ship experience in a similar role

• Formal qualification in Pastry Arts or equivalent from a recognised culinary training institution

• Minimum of five years experience in large-scale pastry production including at least two years as a Demi Chef de Partie Pastry or equivalent

• Strong knowledge of food safety hygiene and public health regulations

• Proven ability to supervise and work effectively with multicultural teams

• Good command of the English language both written and spoken

Strongly Preferred

• Understanding of guest service fundamentals and a commitment to delivering outstanding guest experiences

• High level of personal motivation and pride in professional standards

• Strong interpersonal and communication skills with a warm approachable manner

• Ability to consistently surprise and delight guests through attention to detail and product excellence

• Commitment to maintaining respectful professional working relationships in a diverse cultural environment

Contract Details

• 6:2 rotation (6 consecutive months onboard the ship followed by 2 months of vacation)

• Shared/double cabin