Pastry Cook

About the role

The Pastry Cook supports the Chief Pastry in delivering high‑quality pastries and desserts across the ship’s outlets, ensuring consistency, safety, and guest satisfaction.

Key responsibilities

• Lead, train and coach kitchen staff while maintaining the highest food quality standards.
• Manage inventory, mise‑en‑place, food preparation, and sanitation for the pastry outlet.
• Document waste, adjust requisitions, and assist with budgeting and reporting.
• Conduct daily walk‑throughs to ensure equipment safety, proper food storage, and cleanliness.
• Maintain compliance with NCL policies, USPH/FDA standards, and Safety and Environmental Protection policies.

Required profile

• Intermediate to advanced pastry knowledge, including starches, fats, sugars, and flavorings.
• Minimum two years experience preparing fruit coulis and show‑pieces, plus at least one year in a supervisory pastry role on a cruise ship or high‑volume hotel/restaurant.
• Culinary school degree or equivalent professional training.
• Ability to work in a multicultural environment, on‑call 7 days a week, and live in close quarters.

Required skills

• Pastry preparation techniques
• Inventory management and ordering
• Food safety and sanitation compliance (USPH/FDA)