Pastry Chef – International Cruise Line

About the role

The Pastry Chef leads the pastry and bakery operations aboard a cruise ship, delivering high‑quality, technically excellent products for guests and crew. Working under strict public health standards and company policies, the role ensures cost‑efficient production while maintaining guest satisfaction.

Key responsibilities

• Manage pastry and bakery production for all meals, special functions, and crew mess, including showpieces and buffet displays.
• Accommodate special dietary requests, food allergies, and ingredient limitations with advanced baking skills.
• Assist with menu planning, maintain recipe manuals, and continuously analyze production for quality improvements.
• Forecast food counts, prepare requisitions, and control inventory to minimize waste.
• Supervise, train, and induct pastry team members, monitoring work hours to comply with ILO and MLC regulations.
• Maintain sanitation standards, log refrigerator/freezer temperatures, and ensure readiness for health inspections.
• Participate in safety drills, pollution‑prevention measures, and proper PPE usage.
• Monitor guest satisfaction, address service issues promptly, and keep senior chefs informed of operational matters.

Required profile

• Valid STCW95 certification.
• Minimum 4 years of pastry leadership experience in a 5‑star international hospitality environment.
• Physically and medically fit for shipboard duty and committed to the company’s code of conduct.

Required skills

• STCW95 certification
• Advanced pastry and baking techniques
• Menu planning
• Inventory management
• Sanitation procedures
• Temperature logging
• Knowledge of international cuisine

What we offer

• Opportunity to work on a world‑class cruise vessel.
• Professional development in a multicultural environment.
• Competitive compensation and benefits aligned with maritime standards.