Chef de Partie Pastry

Role overview

This contract role is for a Pastry Chef de Partie working onsite in Qatar on Celebrity Cruises shipboard operations. The position focuses on running the pastry galley efficiently, maintaining high standards in production and presentation, and supporting a busy multicultural kitchen team.

Key responsibilities

• Oversee the day-to-day functioning and control of the pastry galley and production area in line with company procedures.
• Lead, guide, support, supervise, and assess the performance of direct team members together with the Assistant Pastry Chef.
• Take ownership of the preparation, quality, and visual presentation of pastries and desserts for daily menus.
• Build production forecasts and track leftovers to reduce waste and keep food costs within budget.
• Manage the setup of pastry and dessert displays across buffet areas.
• Apply and enforce United States Public Health rules and ensure daily compliance throughout the pastry operation.
• Make sure the pastry shop cleaning plan set by the Executive Sous Chef Pastry & Bakery is followed after each service and that equipment is handled in ways that reduce damage.
• Keep pastry areas ready for both scheduled and surprise USPH inspections by ship management or inspectors.
• Arrange requisitioning and movement of required items from main stores to the pastry galley.
• Ensure recipes, master lists, and yields match company standards.
• Support the Assistant Pastry Chef in preparing the daily pastry consumption recap as requested by the Executive Chef.
• Ensure pastry team members report on time, wear clean and well-maintained uniforms, and maintain the required standard of personal appearance and hygiene, especially in public-facing areas.
• Understand time and attendance procedures, including work schedules, contract terms, weekly hours, and supporting documentation.
• Maintain awareness of shipboard operating procedures and be prepared to assist guests and crew with questions.
• Attend meetings, trainings, courses, and other work-related activities as required.
• Prepare the daily production recap and remain accountable for it.
• Coach and train pastry cooks on an ongoing basis.
• Carry out other job-related duties assigned by supervisors or management as needed.

Qualifications and experience

• At least 2 years of experience as a CDP Pastry in an upscale hotel, resort, cruise ship, or convention banqueting environment; shipboard experience is preferred.
• A culinary school qualification is required.
• Strong leadership ability in a diverse, fast-moving workplace.
• Excellent communication, problem-solving, decision-making, and people skills.
• Strong guest service orientation, teamwork ability, and conflict-handling skills.
• Knowledge of personalised service principles, needs assessment, quality standards, alternate delivery methods, and guest satisfaction evaluation.
• Solid capability in planning, coaching, organizing, staffing, controlling, and evaluating work.
• Intermediate-level computer skills are required.

Additional information

This job description reflects the main responsibilities for the role, but it is not exhaustive. Team members may also be assigned other related duties by management as needed.

Employees must follow shipboard standards, work schedules, and company policies, including requirements connected to timekeeping, presentation, hygiene, and operational compliance.