Pastry Chef Tournant

About the role

The Pastry Chef Tournant ensures smooth daily operation of the ship’s pastry shop, delivering high‑quality desserts and pastries for guests and crew. Working under the Executive Pastry Chef, this rotating position supports production, displays, and compliance with health regulations.

Key responsibilities

• Operate and control the pastry shop daily according to company policies.
• Produce, present, and maintain the quality of the pastry and dessert assortment for daily menus.
• Assist the Pastry Chef in forecasting production, recording leftovers, and controlling food costs.
• Set up pastry displays for various buffets and ensure proper presentation.
• Apply United States Public Health (USPH) rules and ensure daily compliance.
• Maintain cleaning schedules and minimize equipment damage.
• Prepare the galley for announced or unannounced USPH inspections.
• Requisition and transport items from main stores to the pastry shop as needed.
• Ensure recipes and yields meet company standards.
• Complete daily pastry consumption recap as requested by the Executive Chef.
• Participate in meetings, training, and other work‑related activities.

Required profile

• Minimum three years’ experience as a Pastry Cook in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• High school diploma or equivalent.
• Strong English communication skills.

Required skills

• Pastry production and recipe management.
• Food safety compliance, specifically USPH regulations.
• Proper cleaning techniques and equipment handling.