Pastry Chef

About the role

The Pastry Chef is responsible for delivering high‑quality, efficient, and technically excellent pastry and bakery products across all meal periods and special functions. Working under strict public health standards and company policies, the role ensures cost‑efficiency and total guest satisfaction on a shipboard environment.

Key responsibilities

• Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations.
• Prepare high‑quality showpieces for buffets, coordinate pastry demonstrations, and accommodate special guest orders with dietary restrictions.
• Assist with menu planning, maintain standard recipe manuals, and continuously analyze production for quality improvements.
• Anticipate food counts, prepare requisitions, manage inventory, and minimize waste.
• Supervise, train, and induct new and existing pastry team members, monitoring working hours and enforcing uniform and conduct standards.
• Maintain readiness for public health inspections, log refrigerator/freezer temperatures, and operate shipboard equipment safely.
• Monitor guest satisfaction, resolve service issues promptly, and keep senior chefs informed of operational matters.

Required profile

• Valid STCW95 certification.
• Minimum 4 years of pastry leadership experience in an international 5‑star hospitality establishment.
• Strong knowledge of public health policies, sanitation procedures, and temperature logging.
• Physically and medically fit for shipboard duty and committed to the company’s code of conduct.

Required skills

• Advanced pastry and baking fundamentals.
• International cuisine knowledge.
• Menu planning and recipe standardisation.
• Inventory management and waste reduction.
• Sanitation practices and temperature logging.
• Operation of shipboard kitchen equipment.