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.

Department: Galley – Pastry
Reports to: Executive Pastry Chef / Pastry Sous Chef

Key Responsibilities

• Prepare and present pastries, desserts, breads, and baked goods according to company standards and recipes.

• Oversee daily pastry production in assigned area (buffet, specialty restaurants, banquets, etc.).

• Ensure consistency, quality, and presentation of all pastry items served to guests.

• Supervise and guide Commis Pastry and other junior pastry staff.

• Maintain proper food handling, storage, and sanitation standards (HACCP).

• Assist in inventory control and minimize food waste.

• Ensure equipment in the pastry section is properly maintained and used safely.

• Work closely with the Executive Pastry Chef to plan production schedules and special events.

• Follow company policies, USPH regulations, and safety procedures at all times.

Requirements

• Minimum 2–3 years experience as Pastry Chef de Partie or similar role in 4–5 star hotel, resort, or cruise ship.

• Strong knowledge of international pastries, desserts, cakes, chocolate work, and bakery production.

• Experience in high-volume production environments.

• Culinary or Pastry Diploma from a recognized institution preferred.

• Good English communication skills.

• Ability to work in a multinational team and fast-paced environment.

• Strong knowledge of food safety and sanitation standards.

Skills

• Pastry and baking expertise

• Time management and organization

• Leadership and team supervision

• Attention to detail and presentation

• Ability to work under pressure