Chef de Partie – Pastry

About the role

We are looking for a motivated Chef de Partie Pastry to lead the daily pastry galley operations on board. You will ensure high‑quality production, presentation and cost control of all dessert items while maintaining strict food‑safety standards.

Key responsibilities

• Oversee smooth operation of the pastry galley in line with company policies.
• Direct, coach and evaluate pastry team members together with the Assistant Pastry Chef.
• Produce, present and control quality of the pastry and dessert assortment for daily menus.
• Prepare production forecasts, record leftovers and manage inventory to minimise waste and stay within budget.
• Supervise set‑up of pastry displays across all buffets.
• Ensure compliance with United States Public Health (USPH) regulations and shipboard inspections.
• Maintain cleaning schedules and protect equipment from damage.
• Handle requisition and transport of supplies from main stores to the pastry galley.
• Track recipe yields and ensure they meet company standards.
• Assist with daily pastry consumption recap and attendance procedures.

Required profile

• Minimum two years experience as a Chef de Partie Pastry in an upscale hotel, resort, cruise ship or convention banqueting service.
• Culinary school degree required.
• Strong management abilities in a multicultural, dynamic environment.
• Excellent communication, problem‑solving and decision‑making skills.
• Proven customer‑service, team‑building and conflict‑resolution capabilities.

Required skills

• Food safety compliance (USPH regulations).
• Pastry production and dessert plating.
• Inventory management and waste control.
• Menu forecasting and cost control.