Pastry Chef De Partie

About the role

The Pastry Chef De Partie will lead the daily pastry galley operations on board, ensuring high‑quality production, presentation and cost control of desserts and pastries for all guest venues. Working closely with the Assistant Pastry Chef and Executive Sous Chef, you will maintain strict food safety standards and support a multicultural team in a fast‑paced hospitality environment.

Key responsibilities

• Oversee smooth, efficient daily pastry production according to company policies.
• Coach, supervise and evaluate pastry staff together with the Assistant Pastry Chef.
• Ensure quality, presentation and consistency of all pastry and dessert items on the menu.
• Prepare production forecasts, record leftovers and manage food‑cost budgets.
• Set up pastry and dessert displays for buffet and à‑la‑carte services.
• Apply United States Public Health (USPH) regulations and maintain cleaning schedules.
• Prepare the galley for announced or unannounced USPH inspections.
• Manage requisition and transport of supplies from main stores to the pastry galley.
• Maintain recipe master lists, yields and daily consumption recaps.
• Ensure team punctuality, proper uniform standards and hygiene compliance.

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 leadership abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving and decision‑making skills.
• Customer‑focused attitude with proven team‑building and conflict‑resolution capabilities.

Required skills

• In‑depth knowledge of United States Public Health (USPH) food safety rules.
• Expertise in pastry production, recipe management and yield calculations.
• Ability to forecast production, control waste and manage food‑cost budgets.
• Experience supervising and training pastry staff.