Pastry Chef De Partie

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 cost control of all desserts and pastries served to guests and crew.

Key responsibilities

• Oversee smooth and efficient operation of the pastry galley in line with company policies.
• Direct, coach, support and evaluate pastry team members together with the Assistant Pastry Chef.
• Produce, present and maintain the pastry and dessert assortment for daily menus.
• Prepare production forecasts, record leftovers and manage food costs to minimise waste.
• Set up pastry and dessert displays across all buffets.
• Ensure compliance with United States Public Health (USPH) rules and shipboard inspection requirements.
• Maintain cleaning schedules, equipment care and pantry readiness for inspections.
• Handle requisition and transport of supplies from main stores to the pastry galley.
• Verify recipes, master lists and yields meet company standards.
• Complete daily pastry consumption recap and production reports.
• Enforce uniform, hygiene and attendance standards for the pastry team.

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

Required skills

• Knowledge of United States Public Health (USPH) regulations.
• Pastry production and dessert display setup.
• Food cost control and waste‑reduction techniques.
• Recipe development, yield calculation and inventory management.