Assistant Pastry Chef

About the role

The Assistant Pastry Chef supports the Executive Pastry Chef in delivering high‑quality pastries and desserts aboard a cruise ship. This position combines hands‑on pastry production with team supervision, ensuring consistency, safety, and guest satisfaction across all buffet and tea‑time services.

Key responsibilities

• Assist the Pastry Chef in supervising pastry team members and enforce company policies.
• Coach, support, and evaluate direct reports together with the Executive Pastry Chef.
• Maintain taste quality and visual consistency according to corporate recipes and photographs.
• Set up pastry displays for buffets and tea‑time service.
• Ensure compliance with United States Public Health Rules and Regulations throughout the operation.
• Oversee cleaning schedules, equipment care, and uniform standards.
• Monitor food production, record leftovers, and control waste to stay within budget.
• Prepare and submit food requisitions for the pastry shop.
• Assist with daily pastry consumption recap and inventory receipt handling.
• Standby for USPH inspections and follow time‑and‑attendance procedures.
• Participate in meetings, training, and other work‑related activities as required.

Required profile

• Minimum two years of experience as a Pastry Chef or equivalent in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• Culinary school degree.
• Strong management abilities in a multicultural, dynamic environment.
• Excellent communication, problem‑solving, decision‑making, and interpersonal skills.
• Superior customer service, team‑building, and conflict‑resolution capabilities.

Required skills

• Pastry preparation and recipe execution.
• Food safety compliance (U.S. Public Health regulations).
• Inventory and requisition management.
• Display setup for buffet and tea‑time service.

What we offer

• Opportunity to work on a world‑class cruise ship with a diverse crew.
• Professional development in a high‑visibility hospitality environment.
• Competitive compensation and benefits package.