PASTRY CHEF

The Pastry Chef is responsible for the preparation, supervision, and presentation of all desserts, pastries, cakes, and ice creams, ensuring compliance with hygiene and safety standards. They oversee daily operations in the patisserie, lead and train a multicultural team, and ensure consistent quality aligned with approved menus and dietary guidelines. The role includes ordering supplies, minimizing waste, maintaining equipment, and ensuring allergy-friendly and special dietary preparations. The Pastry Chef collaborates with the Executive Pastry Chef on menu execution and buffet displays, prepares showpieces, and upholds USPH and company sanitation standards while striving to exceed guest expectations.

Qualifications

• Certified Pastry Chef or equivalent degree in culinary arts.
• Minimum five years of experience in culinary management.
• At least two years of recent hands-on experience in a patisserie.
• Completion of formal culinary training and Food Handler Examination.
• Strong understanding of shipboard food and beverage operations.
• Proven ability to deliver high-quality pastries, desserts, and baked goods.
• Proficient in HACCP and/or USPH food safety and sanitation standards.
• Effective team leadership and communication skills in multicultural environments.
• Commitment to hygiene, quality, and guest satisfaction.

Candidatos de México y Costa Rica solamente.

Inglés avanzado

Experiencia de al menos 5 años como PASTRY CHEF en Cruceros, Hoteles o Resorts.

Disponibilidad para laborar contratos de 4 meses

Gusto por el trabajo en equipo