Chef de Partie Pastry

About the role

The Chef de Partie Pastry leads the daily pastry galley operations on board, ensuring high‑quality production, presentation, and compliance with health standards. Working closely with the Assistant Pastry Chef and Executive Sous Chef, you will manage a multicultural team in a fast‑paced hospitality environment.

Key responsibilities

• Oversee smooth and efficient operation of the pastry galley according to company policies.
• Direct, coach, support, supervise and evaluate pastry team members.
• Produce, quality‑check and present the pastry and dessert assortment for daily menus.
• Prepare production forecasts, record leftovers and control food costs.
• Supervise pastry and dessert display set‑up across all buffets.
• Ensure daily compliance with United States Public Health (USPH) rules and ship inspections.
• Maintain cleaning schedules and minimize equipment damage.
• Manage 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 recap.
• Coach and train Pastry Cooks and ensure punctuality, uniform standards and hygiene.

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 skills in a multicultural, dynamic environment.
• Excellent communication, problem‑solving and decision‑making abilities.
• Superior customer service, team‑building and conflict‑resolution skills.

Required skills

• Pastry production and dessert plating.
• Food safety compliance, specifically United States Public Health regulations.
• Recipe costing, yield calculation and inventory control.