CHEF DE PARTIE PASTRY

Job Overview

The Pastry Chef de Partie prepares, bakes, and presents all pastry, dessert, bakery, and confectionery items onboard. Key duties include producing doughs, batters, and fillings; baking breads, cakes, and pastries; decorating desserts; managing the pastry station; coordinating with galley staff; maintaining ingredient inventory; ensuring strict hygiene and food-safety standards; supervising junior pastry staff; supporting pastry production for all dining venues; and assisting with dessert menu planning.

Experience Required

• At least 2–5 years experience, with additional experience preferred
• Experience should be in pastry, bakery, dessert preparation, or confectionery, with strong knowledge of baking techniques, pastry methods, dessert plating, and bakery operations. Candidates must understand hygiene and food-safety standards (HACCP), be able to work in high-volume, high-pressure environments, and be familiar with international dessert standards.