Chef de Partie - Pastry

Cruise Academy

12d•Onsite

About The Position

The Chef de Partie – Pastry is responsible for supervising pastry operations onboard and ensuring the consistent production of high-quality pastries and desserts that contribute to an exceptional guest experience. This role oversees daily production, cost control, team supervision, and compliance with food safety and public health standards, while supporting continuous improvement and staff development within the pastry section.

Requirements

Previous cruise ship experience in a similar role
Formal qualification in Pastry Arts or equivalent from a recognised culinary training institution
Minimum of five years’ experience in large-scale pastry production, including at least two years as a Demi Chef de Partie – Pastry or equivalent
Strong knowledge of food safety, hygiene, and public health regulations
Proven ability to supervise and work effectively with multicultural teams
Good command of the English language, both written and spoken

Nice To Haves

Understanding of guest service fundamentals and a commitment to delivering outstanding guest experiences
High level of personal motivation and pride in professional standards
Strong interpersonal and communication skills with a warm, approachable manner
Ability to consistently surprise and delight guests through attention to detail and product excellence
Commitment to maintaining respectful, professional working relationships in a diverse cultural environment

Responsibilities

Supervise the pastry team onboard, ensuring the consistent production of high-quality pastries and desserts in line with established recipes and standards
Ensure product delivery meets recipe specifications, quality expectations, and presentation requirements
Maintain accurate and up-to-date recipe files and monitor production and storage requirements
Participate in daily operational briefings with senior pastry leadership to review performance, efficiency, and upcoming requirements
Conduct pre-shift briefings with pastry staff to communicate production plans, expectations, and priorities
Control food consumption in assigned production areas through portion control and production planning, ensuring strict adherence to recipes
Implement batch cooking and preparation processes to minimise waste and meet cost targets while maintaining high quality standards
Create and manage daily production schedules for the assigned pastry section, monitoring ingredient usage and planning orders accordingly
Contribute to the development and implementation of improvement initiatives, demonstrating awareness of new pastry trends and techniques
Coach, train, and develop pastry team members, identifying high performers and supporting career progression where appropriate
Train assigned pastry staff in correct production methods, culinary techniques, menu and recipe knowledge, product holding, presentation, and service standards
Support onboarding, training, and orientation of newly embarked or first-contract pastry staff as required