Pastry Chef Tournant – Shipboard Pastry Operations

About the role

The Pastry Chef Tournant is responsible for the smooth daily operation of the shipboard pastry shop, ensuring high‑quality production, presentation and compliance with health regulations.

Key responsibilities

• Control daily pastry shop operations and production according to company policies.
• Produce, present and maintain the quality of pastry and dessert assortments for daily menus.
• Assist the Executive Pastry Chef with production forecasts, leftovers tracking and food cost control.
• Set up pastry displays for various buffets and ensure readiness for USPH inspections.
• Maintain cleaning schedules, equipment care and adherence to United States Public Health rules.
• Handle requisition and transport of supplies from main stores to the pastry shop.
• Record daily pastry consumption and ensure recipes and yields meet company standards.

Required profile

• Minimum three years of experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service.
• Completion of high school or equivalent education.
• Strong English communication skills.

Required skills

• Knowledge of United States Public Health regulations and food safety standards.
• Proficiency in pastry production techniques and dessert presentation.
• Ability to follow proper cleaning techniques and equipment usage.