Pastry Chef (Shipboard)

About the role

The Pastry Chef leads all pastry and bakery operations aboard a cruise vessel, ensuring high‑quality products, strict compliance with public health standards, and exceptional guest satisfaction. This senior culinary position reports to the Executive Chef and Executive Sous Chef.

Key responsibilities

• Manage daily pastry and bakery production for all meals, special functions, and crew mess.
• Create showpieces, buffet displays, and conduct pastry demonstrations.
• Accommodate special dietary requests, allergies, and ingredient restrictions.
• 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/MLC regulations.
• Enforce uniform, grooming, and professional conduct standards.
• Maintain sanitation practices, log refrigerator/freezer temperatures, and ensure readiness for health inspections.
• Operate shipboard equipment safely, report malfunctions, and participate in safety drills.
• 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 environment.
• Strong knowledge of international cuisine, advanced pastry and baking techniques, and current culinary trends.
• Proven expertise in 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

• STCW95 certification
• Advanced pastry and baking techniques
• Menu planning
• Inventory management
• Food safety and sanitation procedures
• Temperature logging