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. Working closely with the Assistant Pastry Chef and Executive Sous Chef, you will manage a multicultural team to deliver exceptional desserts for guests and crew.

Key responsibilities

• Oversee smooth and efficient operation of the pastry galley and daily production.
• Direct, coach, support, supervise and evaluate pastry team members.
• Ensure quality, presentation and consistency of all pastry and dessert items.
• Prepare production forecasts, record leftovers and control food costs.
• Supervise set‑up of pastry and dessert displays across buffets.
• Maintain compliance with United States Public Health (USPH) rules and shipboard inspections.
• Manage cleaning schedules and equipment care to minimise damage.
• Coordinate requisition and transport of supplies from main stores.
• Verify recipes, master lists and yields meet company standards.
• Assist with daily pastry consumption recap and production reporting.

Required profile

• Minimum two years experience as a Pastry Chef De Partie in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Strong management skills in a multicultural, dynamic environment.
• Excellent communication, problem‑solving and decision‑making abilities.
• Superior customer service, team‑building and conflict‑resolution capabilities.
• Thorough knowledge of USPH regulations and time‑and‑attendance procedures.

Required skills