Assistant Chef de Partie Pastry

ORGANIZATION: Explora Journeys


LINE MANAGER: Executive Pastry Chef



The primary responsibility of the Asst Chef de Partie Pastry is to work under the guidance of the Chef De Partie to oversee a Pastry production with as little supervision as possible.



  • Possess advanced pastry cooking and knife skills
  • Prepare all required Pastry recipes as instructed, following the menus, recipes, guidelines & methods provided.
  • Complete basic tasks such as creams, ice cream, and preparation of basic doughs.
  • Possess knowledge and ability to use general techniques such as the use of a piping bag.
  • Maintain a safe and clean work environment by complying with USPH and Company Regulations.
  • Able to work in any section of the Pastry Department and demonstrate methods and recipes to subordinates.
  • Produce and maintain the expected level of food quality in the assigned area and according to instructions from the Executive Pastry Chef.
  • Apply safe work practices and procedures according to PH Regulations.
  • Prevent any equipment damage/loss.
  • Control and maintain all Pastry equipment distributed to staff, ensuring that it is cleaned and/or sanitized and returned in an acceptable condition after each use.
  • Monitor the cleaning, handling, and storage of all Pastry equipment.
  • Ensure that the pastry/adjacent areas are ready for an announced or unannounced inspection, performed by Ship Management or local authorities.
  • Ensure that the HACCP program is applied accordingly.
  • Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within his assigned section.
  • Ensure that all safety procedures are followed.
  • Assist the Procurement team with storing operations and quality control.


  • Basic Pastry Skills.
  • Minimum of 5 years in the profession in a luxury hospitality establishment or upscale cruise line.
  • Fluent in written and spoken English.
  • Communicate effectively with the senior management.
  • Possess the ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates. 
  • Must be cost and quality conscious.
  • Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Knowledge of Microsoft programs including but not limited to, Outlook, Word, Excel, and PowerPoint
  • High School education or international equivalent.
  • Pastry School degree.
  • Food Hygiene Certification.



  • Possess a valid passport and seaman book.


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