Pastry Chef De Partie

About the role

The Pastry Chef De Partie will oversee daily pastry galley operations on a cruise ship, ensuring high‑quality production, compliance with health regulations, and efficient team performance.

Key responsibilities

• Manage smooth and efficient operation of the pastry galley according to company policies.
• Direct, coach, supervise and evaluate pastry staff together with the Assistant Pastry Chef.
• Produce, present and maintain quality of pastry and dessert assortments for daily menus.
• Prepare production forecasts, record leftovers and control food costs within budget.
• Supervise set‑up of pastry and dessert displays across various buffets.
• Ensure compliance with United States Public Health (USPH) rules and readiness for inspections.
• Oversee cleaning schedules, equipment care and pantry readiness for USPH inspections.
• Handle requisition and transport of items from main stores to the pastry galley.
• Maintain accurate recipes, yields and daily production recaps.
• Ensure punctuality, uniform standards and hygiene of pastry team members.

Required profile

• Minimum two years’ experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service.
• Strong management, communication, problem‑solving and decision‑making abilities in a multicultural environment.
• Superior customer service, team‑building and conflict‑resolution skills.
• Good understanding of basic accounting principles and ability to write reports.
• Familiarity with time‑and‑attendance procedures and contract/work‑schedule documentation.

Required skills

• Knowledge of United States Public Health (USPH) regulations.
• Intermediate computer software proficiency.
• Understanding of basic accounting principles such as debits/credits and adjusting entries.