Pastry Chef – Onboard Culinary Team

About the role

The Pastry role links the Chief Pastry with the onboard pastry shop, providing hands‑on leadership, training and culinary expertise. You will ensure high‑quality pastry production, maintain inventory, and uphold all NCL policies and sanitation standards.

Key responsibilities

• Lead and train pastry team members, demonstrating exemplary culinary skills.
• Manage all culinary aspects including inventories, set‑up, preparation, food quality, breakdown and sanitation.
• Ensure strict adherence to recipes, methods and supervisor instructions.
• Conduct daily walk‑throughs to verify equipment condition, safety, sanitation and proper food storage.
• Document waste, adjust requisitions, and support forecasting and production models.
• Maintain USPH/FDA standards, handle inventory ordering and reconciliation.
• Assist Chief Pastry with budget constraints, reporting and documentation.

Required profile

• Intermediate to advanced pastry knowledge, including starches, fats, sugars, liquids, eggs and flavorings.
• Minimum two years experience preparing and training others in fruit coulis and show‑pieces.
• At least one year experience on a cruise ship or high‑volume hotel/restaurant.
• One year experience in a supervisory pastry role and two years overall culinary experience.
• Formal culinary training (2‑4 year degree) or equivalent experience.

Required skills

• Advanced pastry competency and knowledge of pastry formulas.
• Ability to read, write and communicate effectively with team members.
• Mathematical conversion of recipe quantities.
• Food tasting to assure correct preparation.