Pastry Chef – 5-Star Cruise Ship

About the role

The Pastry Chef leads the ship’s pastry and bakery operations, delivering high‑quality creations for all meals, special events and crew mess while adhering to strict public‑health and safety standards.

Key responsibilities

• Manage pastry and bakery production for breakfast, lunch, teatime, dinner, special functions and crew mess.
• Prepare showpieces for buffets, plated desserts and coordinate pastry demonstrations.
• Accommodate special guest orders, dietary restrictions, allergies and ingredient limitations.
• Assist with menu planning, maintain recipe manuals and follow the corporate menu cycle.
• Anticipate food counts, prepare requisitions and control inventory to minimise waste.
• Supervise, train and induct pastry team members, monitoring work hours and overtime in line with ILO/MLC regulations.
• Enforce uniform, grooming and professional conduct standards.
• Maintain readiness for health inspections, execute sanitation practices and log refrigerator/freezer temperatures.
• Operate shipboard equipment safely, report malfunctions and participate in safety and pollution‑prevention drills.
• Monitor guest satisfaction, resolve complaints and keep senior chefs informed of operational matters.

Required profile

• Valid STCW95 certification.
• Minimum 4 years of pastry leadership experience in an international 5‑star hospitality environment.
• Strong knowledge of international cuisine, advanced pastry and baking techniques, and current culinary trends.
• Proven ability to manage inventory, menu planning and quality improvement.
• Extensive experience with public‑health policies, sanitation procedures and temperature logging.
• Physically and medically fit for shipboard duty and committed to the company’s code of conduct.

Required skills

• Advanced pastry and bakery production
• Showpiece and decorative dessert creation
• Menu planning and recipe development
• Inventory control and waste minimisation
• Sanitation compliance and temperature monitoring
• Operation of shipboard kitchen equipment