Pastry Chef Tournant – Shipboard Pastry Operations

About the role

The Pastry Chef Tournant is responsible for the daily operation of the ship’s pastry shop, ensuring high‑quality production, presentation and compliance with health regulations.

Key responsibilities

• Control the smooth and efficient operation of the pastry shop and daily production according to company policies.
• Produce, present and maintain the quality of the pastry and dessert assortment for daily menus.
• Assist the Pastry Chef in forecasting production, recording leftovers and managing food costs.
• Set up pastry displays for various buffets and ensure the shop is ready for USPH inspections.
• Maintain cleaning schedules, minimize equipment damage and handle requisition of supplies from main stores.
• Ensure recipes and yields meet company standards and complete daily pastry consumption reports.

Required profile

• Minimum three years’ experience as a Pastry Cook in an upscale hotel, resort, cruise ship or similar environment.
• High school diploma or equivalent.
• Strong English communication skills.

Required skills

• Knowledge of United States Public Health (USPH) rules and food safety regulations.
• Proficiency in pastry production techniques and dessert presentation.
• Understanding of proper cleaning techniques and equipment use.