Demi Chef de Partie Pastry (UPL)

About the role

We are seeking a Demi Chef de Partie Pastry to support the Pastry Chef in the galley of our cruise vessel. The role involves overseeing pastry production, ensuring quality, and maintaining compliance with food safety and environmental standards.

Key responsibilities

• Assist the Pastry Chef in directing and supervising the pastry team and overall food presentation.
• Prepare and produce all pastry items onboard according to company standards and the daily production schedule.
• Control labor hours, evaluate performance, and conduct monthly ratings for pastry staff.
• Implement food handling, cleaning procedures and HACCP standards in the galley.
• Monitor food cost, consumption, and forecasts while ensuring proper storage and inventory control.
• Conduct regular training on waste separation and environmental compliance per Global HESS policies.
• Inspect cleanliness after each service and assign cleaning responsibilities.
• Report equipment malfunctions and ensure all food GSS targets are met.

Required profile

• Minimum 3 years experience in a 5‑star hotel, cruise ship or high‑profile restaurant.
• At least 1 year supervisory experience in a multinational environment, managing a team of five or more culinary staff.
• Degree from an accredited culinary college or university.

Required skills

• Advanced food safety certification (HACCP, USPH standards).
• Knowledge of VSP (Vegetable Service Procedures) preferred.
• Extensive kitchen machinery and knife‑safety expertise.
• Proficiency with computer software for inventory and production tracking.
• Ability to read, write and speak English fluently.