Run the pastry section as Chef de Partie, producing desserts, pastries and plated sweets to daily volume and quality standards while guiding and training the pastry team.
You’ll bring
- A professional certification or diploma in Culinary / Hotel Management or a related field
- At least 2 years’ supervisory experience (cruise line or high-volume hotel / restaurant), plus 3 years in bakery / pastry
- Strong pastry technique, equipment handling and stock-ordering skills
- USPH / food-safety discipline and working knowledge of MS Office
- Basic spoken English
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
