Description
Location: Worldwide
Career Type: At Sea
Employer: Carnival Cruise Line (via OSM Thome Recruitment)
Employment Type: Contractual / Permanent
Type: Passenger – Cruise
Rank: Pastry Chef
Job Description
OSM Thome Recruitment, on behalf of Carnival Cruise Line, is seeking an experienced Pastry Chef to lead and oversee all pastry and bakery operations onboard. This role requires advanced technical knowledge, leadership ability, and creativity to deliver world-class desserts, pastries, and bakery products while ensuring compliance with food safety, quality, and presentation standards.
Key Duties and Responsibilities:
Oversee all pastry and bakery operations with comprehensive technical knowledge.
Ensure product specifications, food quality, and presentation standards are met.
Mentor, coach, and develop pastry team members.
Manage inventory, food ordering, stock rotation, and cost control.
Conduct post-loading inspections and ensure product quality.
Implement training programs for continuous talent development.
Monitor profitability and align operations with revenue goals.
Ensure compliance with USPH, health, safety, and environmental policies.
Resolve guest issues directly or in consultation with Culinary Management.
Manage team schedules, performance appraisals, and adherence to IMO regulations.
Successfully complete food trials and product reviews assigned by the Executive Chef.
Collaborate closely with Culinary Arts management to meet operational goals.
Execute any additional delegated duties.
Candidate Profile & Qualifications:
Education: Bachelor’s in Hotel Management or Culinary Arts (or equivalent).
Experience:
Minimum 2 years as Pastry Chef (or equivalent) in a 5-star hotel, resort, or cruise line.
Shipboard experience preferred (comparable to Carnival standards).
Technical Expertise in:
Fine dining and formal plated desserts.
Advanced chocolate, confectionery, and buffet presentation.
Advanced bakery techniques (French/Italian bread, sourdough, viennoiserie).
Ice creams, sorbets, gelato.
Petite fours, mignardises, friandises.
Sugar and chocolate artistry (intermediate level desirable).
Other Competencies:
Strong knowledge of cost management and achieving set cost goals.
Proven ability in manpower scheduling and team leadership.
Excellent command of English (verbal & written).
Strong knowledge of hygiene and food safety (USPH standards).
