The Demi Chef de Partie Pastry is responsible for assisting in the preparation and production of high-quality pastries, cakes, desserts, and showpieces in accordance with company recipes and standards. Working under the supervision of the Pastry Chef, they ensure adherence to USPH and company sanitation regulations, maintain a clean and organized workstation, and may work independently during night shifts. The role involves supporting menu implementation, supervising junior staff, managing mise-en-place, conducting regular recipe reviews, minimizing waste, and preparing for inspections. A strong focus on guest satisfaction, safety, hygiene, and operational efficiency is essential, along with flexibility and excellent teamwork.
Qualifications
- Minimum 4–5 years of professional baking/pastry experience, with at least 1–3 years as Assistant CDP Pastry or similar in a premium hospitality or 5-star environment.
- Certified Pastry Cook or equivalent culinary degree, with formal culinary training.
- Advanced pastry and baking skills, including sugar and chocolate work.
- Strong knowledge of food safety, HACCP, and USPH standards.
- Experience in high-volume pastry production (e.g., cruise ship or hotel).
- Excellent English communication skills (verbal and written).
- Strong organizational, time management, and teamwork skills.
- Professional appearance, hygiene, and guest-focused attitude.
- Previous cruise experience is a plus.
