Pastry Chef Tournant

About the role

The Pastry Chef Tournant ensures smooth daily operation of the pastry shop on board, overseeing production, quality, and presentation of desserts for the ship’s menus while complying with health regulations.

Key responsibilities

• Control daily pastry shop operations and production according to company policies.
• Maintain quality and presentation of pastry and dessert assortments for daily menus.
• Assist the Pastry Chef in forecasting production, recording leftovers, and managing food costs.
• Set up pastry displays for various buffets and ensure cleanliness per schedule.
• Ensure compliance with United States Public Health (USPH) rules and prepare for inspections.
• Handle requisition and transport of items from main stores to the pastry shop.

Required profile

• Minimum three years of experience as a Pastry Cook in an upscale hotel, resort, cruise ship, or convention banqueting service.
• High school diploma or equivalent.
• Strong English communication skills.

Required skills

• Pastry production and dessert preparation.
• Food safety knowledge, specifically United States Public Health regulations.
• Proper cleaning techniques and equipment usage.