Pastry Chef

About the role

The Pastry Chef leads the creation of high‑quality pastries and bakery items aboard a 5‑star cruise vessel. Reporting to the Executive Chef and Executive Sous Chef, you will ensure every sweet offering meets strict public‑health standards and exceeds guest expectations.

Key responsibilities

• Manage pastry and bakery production for all meals, special functions and crew mess, maintaining cost‑efficiency.
• Design and execute showpieces, buffet displays and pastry demonstrations.
• Accommodate special dietary requests, allergies and ingredient restrictions with advanced baking techniques.
• Assist in menu planning, maintain recipe manuals and continuously improve product quality.
• Forecast food counts, prepare requisitions and control inventory to minimise waste.
• Supervise, train and mentor confectioners and assistant pastry chefs, monitoring work hours and overtime in line with ILO/MLC regulations.
• Enforce uniform, grooming and professional conduct standards.
• Maintain sanitation practices, log refrigerator/freezer temperatures and ensure readiness for health inspections.
• Operate shipboard kitchen equipment safely, report malfunctions and participate in safety drills.
• Monitor guest satisfaction, address complaints promptly and keep senior chefs informed of operational issues.

Required profile

• Valid STCW95 certification.
• Minimum 4 years of pastry‑leadership experience in an international 5‑star hospitality environment.
• Strong knowledge of international cuisine, advanced pastry and baking fundamentals, and current culinary trends.
• Proven ability to work under strict public‑health policies and sanitation procedures.
• Physically and medically fit for shipboard duty and committed to the company’s code of conduct.

Required skills

• STCW95 certification
• Advanced pastry and baking techniques
• Menu planning
• Inventory management
• Sanitation procedures
• Temperature logging
• Operation of shipboard kitchen equipment