Pastry Chef


Accountable to: Executive Chef

Responsible for delivering an exceptional gastronomic service for our travelers in accordance with company standards, while contributing to a positive work environment.

Primary (Non-Exhaustive) Responsibilities:

 Practicing company values
 Preparing daily meals in accordance with menu cycle
 Responsible for organizing “mise en place”, appropriate storage, and keeping of goods
 Responsible for hygiene in the galley in accordance with HACCP regulations
 Actively supporting and assisting culinary and restaurant team
 Participating in extra duties (i.e. luggage and garbage handling, crew show, loading)
 Any other duties advised by the Executive Chef/Hotel Manager

For the avoidance of any doubt the Crew member agrees that that it is a non-exhaustive list of primary duties which the Company may reasonably amend from time to time in accordance with the exigencies of the company and the vessel on which the employee is working



 Culinary school diploma or basic education equivalent is preferred
 Minimum two years of experience in the field of desired position, preferably in a 4 or 5 star restaurant and/or hotel
 Cruise ship experience is a plus
 Good communication skills
 Willingness to learn and progress
 Fluency in English