Pastry Chef (Shipboard)

About the role

The Pastry Chef leads the shipboard pastry and bakery operations, delivering high‑quality products for breakfast, lunch, dinner, special functions and crew mess. Working under strict public‑health standards, the role ensures cost‑efficient production while maintaining guest satisfaction.

Key responsibilities

• Manage daily pastry and bakery production for all meal periods and special events.
• Create showpieces, buffet displays and conduct pastry demonstrations.
• Accommodate special dietary requests, allergies and ingredient restrictions.
• Assist with menu planning, maintain recipe manuals and analyse production for quality improvements.
• Forecast food counts, prepare requisitions and control inventory to minimise waste.
• Supervise, train and schedule pastry team members, ensuring compliance with ILO and MLC regulations.
• Maintain sanitation standards, log refrigerator/freezer temperatures and oversee shipboard equipment maintenance.
• Participate in safety drills, pollution‑prevention measures and proper PPE usage.
• Monitor guest satisfaction, resolve service issues and keep senior chefs informed of operational matters.

Required profile

• Valid STCW95 certification.
• Minimum 4 years in a pastry‑leadership role within a 5‑star international hospitality environment.
• Strong knowledge of international cuisine, advanced pastry and baking techniques, and current culinary trends.
• Proven ability to work under public‑health regulations and maintain rigorous sanitation practices.
• Physically fit for shipboard duty and committed to the company’s code of conduct.

Required skills

• STCW95 certification
• Pastry production and bakery operations
• Menu planning and recipe management
• Inventory control and requisition preparation
• Sanitation procedures and temperature logging
• Operation of shipboard kitchen equipment
• Leadership and team training