Pastry Chef - Expedition Vessel - November 2026

Rotation: 3/3 months (+/-1)

Joining: begining November 2026

Single cabin

Your tasks:
· Responsible for all the baked goods and dessert production on board for guest and crew meals.
· Following Company menu matrix, and recipes.
· Participates in the actual baking of guest breakfast, lunch, and dinner breads (both Sweet and Savory), as well as any spreads, jams or butter accompanying breads
· Prepares, and plates guest dinner, and lunch desserts. Including mise en place, sauce and garnish
· Prepares mid- morning, and high tea pastries and baked goods and any out of the blue and ‘welcome’ baked good
· Ability to prepare and produce baked goods and desserts as per required dietary restrictions (GF, Vegan, kosher, lactose free).
· Works with Head Chef on inventory and baking/pastry orders
· Responsible for all baking and pastry area food service sanitary compliance
· Helps maintain the cleanliness of the galley area and food storage rooms
· Adheres to all CDC Vessel Sanitation Program requirements

Your profile
· Extensive baking and pastry experience
· Wide variety of international baked goods knowledge,
· Completion of formal training at a culinary or Baking and pastry school preferred
· Minimum of 2 years’ experience in the culinary industry on board passenger ships preferred
· STCW Basic Safety Training preferred.
· STCW Crowd Management preferred.
· Vessel Sanitation Public Health preferred