Chef de Partie Pastry

negotiable Expires in 9 months


Reports To: Executive Chef Pastry Chef

Direct Reports: Assistant Chef de Partie Pastry, Assistant Pastry, Utility Pastry Cook

Position Summary

The Chef de Partie Pastry is responsible for the preparation of the various menu items according to the recipes and photos provided by shipboard management, and assisting in the preparation and service of all meals.

Essential Duties and Responsibilities


  • Prepare the daily mis-en-place and Pastry food production.
  • Coordinate daily tasks with the Pastry Chef or Executive Chef
  • Complete daily tasks following the instructions and recommendations of immediate superiors.
  • Ensure consistent quality in the daily preparation of food.
  • Stay up-to-date with the new products, recipes and preparation techniques.
  • Train and monitor subordinates through their daily requirements in food preparation.
  • Oversee and supervise set up of buffets and special functions.
  • Coordinate with other sections regarding requirements, cleanliness, waste and cost control.
  • Monitor daily requirements, functions and last minute events.
  • Train subordinates on a daily basis to ensure high motivation and economical working environment.
  • Assist with the transportation of food items from the Main Stores to the Galley/Pastry.
  • Clean and sanitize work area and working utensils following Shipsan, the European sanitation program, and the United States Public Health rules and regulations at all times.
  • Be on standby in the galley periodically when the ship is subject to a Shipsan/ USPH inspection.

Training & Development

  • Attend all meetings, training activities or classes related to assigned position as required.

Safety Responsibilities

  • Maintain a safe and sanitary environment for all guests and crew members.
  • Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
  • Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
  • Participate in safety drills as required.
  • Comply with Marella Cruises’ Safety and Pollution Prevention Program
  • Comply with Marella Cruises’ Operating Procedures Resources.

Other Duties and Responsibilities

  • As assigned


Knowledge, experience, skill, and/or ability


  • Fluent in written and spoken English,
  • Must be able to communicate effectively with the senior management.
  • Ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Work with international team members.
  • Perform assigned duties under pressure (time constraints).


  • Fluency in additional languages


  • High School education or better.
  • Minimum of two years in the profession in quality hotels, restaurants or cruise ship environment.
  • Equivalent combination of education and experience.

Other Skills:

  • Knowledge of general office practices, procedures and equipment.
  • Ability to prioritize tasks and work independently.
  • Strong organizational, interpersonal and communication skills.
  • Ability to perform all tasks in a proficient and timely manner using, speed as a motivating factor.
  • Must be punctual.

Math Ability:

  • Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
  • The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

  • Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.