Pastry Chef De Partie

About the role

The Pastry Chef De Partie will lead the daily pastry galley operations on a cruise ship, ensuring high‑quality production, presentation, and compliance with health regulations. Working closely with the Assistant Pastry Chef and Executive Sous Chef, you will manage a multicultural team to deliver exceptional desserts for guests and crew.

Key responsibilities

• Oversee smooth and efficient daily pastry production according to company policies.
• Coach, supervise and evaluate pastry team members together with the Assistant Pastry Chef.
• Maintain quality, presentation and consistency of all pastry and dessert items on the menu.
• Prepare production forecasts, record leftovers and control food costs.
• Set up pastry and dessert displays for buffet service.
• Ensure strict adherence to United States Public Health (USPH) rules and shipboard inspections.
• Manage cleaning schedules and equipment care after each service.
• Coordinate requisition and transport of supplies from main stores to the pastry galley.
• Verify recipes, yields and master lists meet company standards.
• Complete daily pastry consumption recap and production reports.
• Enforce uniform, hygiene and attendance standards for the pastry team.

Required profile

• Minimum two years’ experience as a Pastry Chef De Partie in an upscale hotel, resort, cruise ship or convention banqueting environment (shipboard experience preferred).
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving and decision‑making skills.
• Superior customer service, team‑building and conflict‑resolution capabilities.
• Familiarity with USPH regulations and food‑safety standards.

Required skills

• Pastry production and dessert plating techniques.
• Food safety and USPH compliance.
• Recipe costing, yield calculation and inventory management.
• Production forecasting and waste control.
• Team supervision and training.