Chef de Partie – Pastry (Cruise Ship)

About the role

The Pastry Chef de Partie will lead the daily operation of the pastry galley on a cruise ship, ensuring high‑quality production, presentation, and cost control of desserts and pastries for all onboard menus.

Key responsibilities

• Oversee smooth and efficient pastry production in line with company policies.
• Coach, supervise and evaluate pastry team members together with the Assistant Pastry Chef.
• Prepare production forecasts, monitor leftovers and control food costs.
• Set up pastry and dessert displays across all buffets.
• Ensure compliance with United States Public Health (USPH) regulations and shipboard inspection standards.
• Manage cleaning schedules, equipment care and pantry readiness for inspections.
• Handle requisition and transport of supplies from main stores to the pastry galley.
• Maintain accurate recipe records, yields and daily consumption recaps.
• Enforce uniform standards, punctuality and personal hygiene for the pastry team.

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).
• Culinary school degree.
• Strong management, communication, problem‑solving and decision‑making abilities.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Thorough knowledge of USPH rules and shipboard operational standards.

Required skills

• Pastry and dessert production.
• Menu forecasting and inventory control.
• Food cost management.
• Compliance with US Public Health regulations.
• Kitchen sanitation and cleaning schedule management.
• Recipe scaling and yield calculation.
• Pastry display setup for buffet service.