What You’ll be Up To:
● Provide an epic experience for our guests at all times
● Responsible for a main section of the galley in their assigned outlet and the entire food
production ensuring the recipes, plating and service of food are followed
● Able to work within any section of the outlet and identify flavor/seasoning balances and
correct any discrepancies
● Ensures economical food production monitoring costs and minimizing wastage
● Carries out training and development of Pastry Assistant Chef De Partie and Pastry
Assistant assigned to their section
● Responsible for communicating the status of their section in terms of food production,
equipment, maintenance and performance
● Responsible for the entire service line in their section during service hours in terms of
quality, freshness and refilling of ingredient items
● Ensures proper storage of all food items in their area according to USPH regulations
● Prepares daily food requisitions by counterchecking items in the galley stores to avoid
overstocking and wastage
● Assists in ensuring that any Sailor requests for special food requests, diets or allergies
are delivered such as gluten free
● Reports any machinery/technical faults to Pastry Sous Chef
● Ensure that they are working to company, HACCP and USPH guidelines
● Maintains cleanliness and condition of assigned station and service areas
● Carries out clear down routines after service and ensures the appearance and condition
of all items meet the standards
● Notifies Pastry Sous Chef of any guest complaints raised and seeks to resolve
● Be familiar with all cruise services/features and activations to respond to guest inquiries accurately

Superpower required. 

● Minimum 2 years’ experience as Chef De Partie Pastry/Pastry Chef onboard a Cruise
ship or 4/5* hotel/resort
● Excellent Pastry skills and techniques
● Extensive knowledge of food handling procedures with regard to public health standards
● Excellent understanding of food specifications
● Knowledge of Vessel Sanitation Program regulations and procedures
● All certificates as required by the STCW code for this position
● Ability to read, interpret and demonstrate the preparation of recipes
● Basic knowledge of HACCP rules and regulations
● Strong written & verbal skills