Run the pastry section for Regent Seven Seas as Chef de Partie, Pastry, supervising pastry production and delivering desserts and baked goods to the line’s luxury standards.
Key responsibilities
- Supervise and manage onboard pastry production, supporting the Pastry Chef and Pastry Sous Chef
- Produce desserts, pastries and baked goods to recipe and presentation standards
- Run a disciplined shift with full control of production and personnel
- Follow the menus, recipes and methods set by the Pastry Chef
- Maintain USPH / HACCP food-safety and a clean, safe work environment
You’ll bring
- Minimum 8 years in the profession at a luxury hospitality establishment or upscale cruise line, with pastry experience at Chef de Partie level
- Strong pastry technique and consistency
- 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
