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Your life on board

As a Chef de Partie Pastry, you will ensure every dessert meets high culinary standards with meticulous attention to details, recipes and methods to guarantee efficient dessert production.

Demonstrate your passion

• You will follow dessert production adheres to recipes and quality standards under the Pastry Chef’s guidance.
• You will plan the production effectively to reduce food waste.

Getting Things Right

• You will supervise proper handling of pastry equipment and report any concerns to the Pastry Chef for prompt resolution.
• You will conduct daily pastry checks across stations and outlets, ensuring safe and high-quality products.

Safety First

• You will actively contribute to a dynamic work environment, emphasizing safety as a core value for everyone.
• You will oversee daily cleaning procedures, adhering to HACCP/USPH company standards.

What makes you unique

• You have an upper secondary school diploma (preferably a culinary school diploma or equivalent).
• You have at least 2 years of supervisory experience in pastry, either onboard or in high-volume restaurants (+500 seats) or 5-star hotels.
• You have an in-depth knowledge of food safety (i.e. HACCP) regulations.
• You have a good command of the English language at least at B1 level.