Pastry Chef

About the role

The Pastry Chef leads the shipboard pastry and bakery operation, delivering high‑quality products for breakfast, lunch, dinner, special events and crew mess while adhering to strict public health standards.

Key responsibilities

• Manage daily pastry and bakery production across all meal periods and special functions.
• Create showpieces, buffet displays and conduct pastry demonstrations.
• Accommodate special guest orders, dietary restrictions and allergy requirements.
• Assist with menu planning, maintain recipe manuals and drive continuous quality improvements.
• Forecast food counts, prepare requisitions and control inventory to minimise waste.
• Supervise, train and induct pastry team members, monitoring work hours and overtime in line with ILO and MLC regulations.
• Maintain sanitation standards, log refrigerator/freezer temperatures and ensure readiness for health inspections.
• Participate in safety drills, pollution‑prevention measures and proper PPE usage.
• Monitor guest satisfaction and communicate operational issues to senior chefs.

Required profile

• Valid STCW95 certification.
• Minimum 4 years of pastry leadership experience in a 5‑star international hospitality environment.
• Strong knowledge of international cuisine and current culinary trends.
• Proven ability to work under public health regulations and shipboard safety standards.

Required skills

• STCW95 certification
• Advanced pastry and baking techniques
• Menu planning and recipe development
• Inventory and waste management
• Food safety, sanitation procedures and temperature logging