Chef de Partie Pastry – Cruise Ship

About the role

The Chef de Partie Pastry is responsible for the daily operation of the pastry galley on a cruise ship, ensuring high‑quality production, presentation and cost control of all desserts and pastries served to guests and crew.

Key responsibilities

• Oversee smooth and efficient pastry galley operations in line with company policies.
• Direct, coach, support and evaluate pastry team members together with the Assistant Pastry Chef.
• Produce, present and maintain the quality of the pastry and dessert assortment for daily menus.
• Prepare production forecasts, record leftovers and manage inventory to minimise waste and keep food costs within budget.
• Supervise set‑up of pastry and dessert displays across all buffets.
• Ensure compliance with United States Public Health (USPH) rules and shipboard inspections.
• Maintain cleaning schedules, equipment care and pantry readiness for inspections.
• Handle requisition and transport of items from main stores to the pastry galley.
• Verify recipes, master lists and yields meet company standards.
• Complete daily pastry consumption recap and production reports.
• Enforce punctuality, uniform standards and personal hygiene for the pastry team.

Required profile

• Minimum two years experience as a Chef de Partie Pastry 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.
• Thorough knowledge of USPH regulations and food‑safety standards.
• Familiarity with time‑and‑attendance procedures and contractual work‑hour documentation.

Required skills

• Pastry production and dessert plating.
• Food safety compliance (USPH).
• Inventory management and cost control.
• Menu forecasting and production planning.