The Chef de Partie 3 – Pastry Cook (PASB) supervises and coordinates activities within a specialized pastry workstation, preparing and baking high-quality pastry and bakery products for various onboard outlets. This role focuses on Pastry Production, Pastry Decoration, Special Celebration Cakes, and Bakery operations.

The position is designed as a developmental role, preparing candidates for progression to Chef de Partie 2 – Pastry (PASH), with increasing responsibility in leadership, craftsmanship, and operational management.

Responsibilities and Tasks:

• Perform all duties in accordance with Royal Caribbean International standards, SQM standards, corporate recipes, HACCP, public health, environmental, and safety policies.
• Maintain a professional and courteous demeanor in all guest and crew interactions.
• Report on time, properly groomed, and in full uniform according to company standards.
• Coordinate daily operations with the Sous Chef and CDP1 Pastry.
• Supervise assigned workstation staff and manage schedules and time records.
• Ensure food preparation and presentation meet corporate quality standards.
• Provide on-the-job training and coaching to junior pastry staff.
• Monitor compliance with sanitation, hygiene, and food safety regulations.
• Manage workstation inventory and prepare requisitions.
• Operate and maintain kitchen equipment safely and efficiently.
• Oversee cleaning and sanitation of work areas.
• Participate in training, meetings, and professional development programs.
• Support performance evaluations and staff development.
• Prepare to assume higher responsibilities when required.
• Ensure compliance with waste management and environmental policies.
• Perform additional duties as assigned by management.

Qualifications and competence:

• Completed pastry apprenticeship or equivalent certification.
• Minimum of four (4) years’ experience in a high-volume, luxury hotel, restaurant, or food service environment.
• Strong knowledge of pastry and baking techniques, including cakes, desserts, chocolate, sugar work, and doughs.
• Ability to read, interpret, and execute standardized recipes.
• Experience supervising and training junior staff.
• Excellent knowledge of food handling and public health standards.
• Strong teamwork, leadership, and communication skills.
• Computer literacy required.
• High school diploma or equivalent preferred.

Language Requirements

• Proficiency in spoken and written English.
• Ability to communicate clearly and professionally with guests, supervisors, and colleagues.
• Additional languages are an advantage.

Physical Requirements

• Ability to stand and walk for extended periods.
• Manual dexterity for handling kitchen equipment and tools.
• Ability to lift and move up to 50 pounds.
• Good vision and hearing abilities.
• Physical capability to participate in emergency drills and procedures.

Work Environment

• Shipboard galley environment with high operational standards.
• Rotational shifts and on-call duties as required.
• Compliance with MLC and company policies.

How to apply for the job:

Register your profile with OSM Thome Recruitment tool on https://jobs.osmthome.com/jobs

Upload your English CV to OSM Thome.

Please prepare for a very short video recording to present yourself in 60 seconds.

OSM Thome Recruitment will contact you for the next steps of the recruitment process.

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