Rotating Pastry Chef

About the role

The Rotating Pastry Chef ensures smooth daily operation of the pastry shop on board, delivering high‑quality pastries and desserts for guests and crew. The role supports the Executive Pastry Chef in production planning, cost control and compliance with health regulations.

Key responsibilities

• Oversee daily pastry shop operations, ensuring efficiency and adherence to company policies.
• Produce, present and maintain the quality of the pastry and dessert assortment for daily menus.
• Assist in forecasting production, recording leftovers and controlling food costs.
• Set up pastry displays across various buffets and ensure proper cleaning schedules.
• Maintain compliance with United States Public Health (USPH) rules and prepare for inspections.
• Manage requisition and transport of supplies from main stores to the pastry shop.
• Ensure recipes and yields meet company standards and complete daily consumption recaps.

Required profile

• Minimum three years of experience as a Pastry Cook in an upscale hotel, resort, cruise ship or similar environment.
• High school diploma or equivalent.
• Strong English communication skills.

Required skills

• Pastry production and presentation techniques.
• Knowledge of USPH food safety regulations.