Assistant Pastry Chef (Cruise Ship)

About the role

The Assistant Pastry Chef supports the Executive Pastry Chef in delivering high‑quality pastries aboard a cruise ship. This role combines hands‑on pastry production with team supervision, ensuring compliance with United States public health regulations and maintaining the ship’s culinary standards.

Key responsibilities

• Assist the Pastry Chef in supervising pastry team members and enforcing company policies.
• Coach, support, and evaluate direct reports together with the Executive Pastry Chef.
• Maintain taste consistency and visual quality according to corporate recipes and photographs.
• Set up pastry displays for buffets and teatime service.
• Ensure daily compliance with United States Public Health Rules and shipboard cleaning schedules.
• Monitor attendance, uniform standards, and personal hygiene of the pastry crew.
• Track food production, record leftovers, and minimize waste to stay within budget.
• Prepare and submit food requisitions for the pastry shop.
• Assist with daily pastry consumption recap and inventory control.
• Be present for early standby during USPH inspections and follow time‑and‑attendance procedures.

Required profile

• Minimum two years of experience as a Pastry Chef or equivalent in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• Culinary school degree.
• Strong management abilities in a multicultural, dynamic environment.
• Excellent communication, problem‑solving, decision‑making, and interpersonal skills.
• Superior customer service, team‑building, and conflict‑resolution capabilities.

Required skills

• Pastry production and decoration techniques.
• Food safety and United States Public Health (USPH) compliance.
• Inventory management and requisition processing.
• Team supervision and performance evaluation.