Pastry Chef De Partie – Cruise Ship

About the role

The Pastry Chef De Partie will lead the daily pastry galley operations on a cruise ship, ensuring high‑quality production, presentation, and compliance with health regulations.

Key responsibilities

• Oversee smooth operation of the pastry galley, directing and coaching the pastry team.
• Produce, present and control the quality of pastry and dessert assortments for daily menus.
• Prepare production forecasts, manage leftovers and keep food costs within budget.
• Supervise pastry and dessert displays across various buffets.
• Ensure compliance with United States Public Health (USPH) rules and readiness for inspections.
• Manage cleaning schedules, requisition items, and maintain recipe standards.
• Accountable for daily production recap, team punctuality, uniform standards and time‑attendance procedures.

Required profile

• Minimum two years’ experience as a Pastry Chef De Partie in an upscale hotel, resort, cruise ship or convention banqueting service.
• Strong management, communication, problem‑solving and decision‑making abilities in a multicultural environment.
• Superior customer service, team‑building and conflict‑resolution skills.
• Good understanding of basic accounting principles and ability to write reports.

Required skills

• Intermediate computer software proficiency.
• Knowledge of USPH regulations and basic accounting concepts.