Pastry Chef De Partie

About the role

The Pastry Chef De Partie is responsible for the daily operation of the pastry galley aboard a cruise ship, ensuring high‑quality production, presentation and cost control of all pastry and dessert items served to guests and crew.

Key responsibilities

• Oversee smooth and efficient pastry galley operations in line with company policies.
• Direct, coach, support and evaluate pastry team members together with the Assistant Pastry Chef.
• Produce, present and maintain the quality of the pastry and dessert assortment for daily menus.
• Prepare production forecasts, record leftovers and manage food costs to minimise waste.
• Supervise set‑up of pastry and dessert displays across all buffets.
• Ensure compliance with United States Public Health (USPH) rules and shipboard inspection requirements.
• Manage cleaning schedules, equipment care and readiness for USPH inspections.
• Handle requisition and transport of supplies from main stores to the pastry galley.
• Maintain recipe master lists, yields and daily pastry consumption recaps.
• Enforce uniform standards, punctuality and hygiene for all pastry staff.
• Participate in meetings, training sessions and other work‑related activities.

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

• Pastry production and dessert plating.
• Food cost control and waste reduction.
• Compliance with USPH regulations.
• Inventory and supply chain management.
• Recipe scaling and yield calculation.