Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.

Supervise the set-up of the Pastry and dessert display in the various buffets. Ensures that the Pastry Shop's cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.

Attends meetings, training activities, courses and all other work-related activities as required.



Accountable to coach and train the Pastry Cooks. A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).

Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required.

Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. #

📌 Pastry Chef de Partie - Part time (Monterroso)
🏢 Celebrity Cruises
📍 Monterroso