Pastry Chef Tournant (Cruise Ship)

About the role

The Pastry Chef Tournant is responsible for the daily operation of the pastry shop aboard a cruise ship, ensuring high‑quality production, presentation and compliance with health regulations. This role supports the Executive Pastry Chef and works closely with the culinary team to deliver a varied dessert assortment for guests and crew.

Key responsibilities

• Ensures smooth and efficient operation of the pastry shop and daily production according to company policies.
• Produces, presents and maintains the quality of pastry and dessert assortments for daily menus.
• Assists the Pastry Chef in forecasting production, recording leftovers and controlling food costs.
• Sets up pastry displays for various buffets and ensures compliance with United States Public Health (USPH) rules.
• Maintains cleaning schedules, minimizes equipment damage and prepares the galley for USPH inspections.
• Manages requisition and transport of items from main stores to the pastry shop.
• Ensures recipes and yields meet company standards and completes daily consumption recap.
• Participates in meetings, training and other work‑related activities as required.

Required profile

• Minimum three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Completion of high school or basic education equivalency.
• Strong English communication skills.

Required skills

• Knowledge of United States Public Health rules and regulations.
• Knowledge of proper cleaning techniques, requirements and equipment use.