Pastry Chef De Partie – Cruise Ship

About the role

The Pastry Chef De Partie is responsible for the smooth operation of the pastry galley aboard a cruise ship, leading a multicultural team to deliver high‑quality pastries and desserts for daily menus while ensuring compliance with health regulations.

Key responsibilities

• Ensures smooth and efficient operation of the pastry galley and daily production in line with company policies.
• Directs, coaches, supports and evaluates the performance of pastry team members together with the Assistant Pastry Chef.
• Manages production, quality and presentation of pastry and dessert assortments for daily menus.
• Prepares production forecasts, records leftovers and controls food costs to stay within budget.
• Supervises set‑up of pastry and dessert displays across various buffets.
• Ensures compliance with United States Public Health regulations and prepares for USPH inspections.
• Oversees cleaning schedules, equipment care and pantry readiness.
• Handles requisition and transport of items from main stores to the pastry galley.

Required profile

• Minimum two years’ experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Strong management, communication, problem‑solving and decision‑making abilities in a multicultural environment.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Good understanding of basic accounting principles and ability to write reports.

Required skills

• Intermediate proficiency with computer software.
• Knowledge of basic accounting principles (debits/credits, adjusting entries).