The Chef de Partie Pastry supports the Executive Pastry Chef in managing the onboard pastry and bakery production, ensuring the highest standards of quality, safety, and guest satisfaction. This role involves supervising daily operations, implementing standardized recipes, and coordinating special requests, allergy-friendly items, and group offerings. The CDP Pastry monitors cleanliness, equipment handling, and adherence to company and public health standards, and leads the team through routine inspections. They provide training and leadership to a multicultural team, oversee accurate requisitions, support smooth service during meal times, and ensure pastry outlets meet service expectations. In the Chef Patissier’s absence, they assume full responsibility for the department.
Qualifications
- Minimum 8 years of professional pastry/baking experience, including at least 2 years as Chef de Partie Pastry or in a similar role in a premium hospitality environment.
- Alternatively, a formal culinary education with at least 2 years of CDP Pastry experience.
- Certified Pastry Chef or equivalent Culinary Arts degree preferred.
- Proven expertise in advanced pastry techniques including sugar and chocolate work.
- Strong background in fine dining patisserie (Michelin star or equivalent) with Western/European training.
- Fluent in English with excellent communication and recipe interpretation skills.
- Able to lead multicultural teams; flexible, stress-resistant, guest-focused, with strong hygiene and Public Health knowledge.
- Previous cruise ship experience is a plus.
