Work under the Chef de Partie for Regent Seven Seas, overseeing a pastry section with as little supervision as possible and producing pastry to the line’s luxury standards.
Key responsibilities
- Produce pastry items to recipe, following the menus, guidelines and methods provided
- Complete tasks such as creams, ice-cream and basic doughs, and use techniques like piping
- Support the pastry section and keep production consistent
- Maintain USPH / HACCP food-safety and a clean, safe work environment
You’ll bring
- Minimum 5 years in the profession at a luxury hospitality establishment or upscale cruise line, with pastry experience
- Good pastry technique and precision
- USPH / HACCP and STCW certification
- Fluent English and strong food-safety knowledge
- Able to lift 25 kg and work long galley shifts
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
