Assistant Pastry Chef

Role overview

The Assistant Pastry Chef supports the pastry operation on board and helps maintain high standards of quality, presentation, hygiene, and service. The role is based in Saudi Arabia and follows a contract, onsite work arrangement.

Key responsibilities

• Support the Pastry Chef in leading the assigned pastry team and making sure company rules are observed.
• Work with the Executive Pastry Chef to guide, coach, supervise, and assess the performance of direct reports.
• Maintain consistent taste, quality, and presentation in line with company recipes and reference photos.
• Arrange pastry displays for buffets and teatime service.
• Apply and enforce United States Public Health Rules and Regulations across daily pastry operations.
• Ensure the galley cleaning schedule set by the Executive Pastry Chef is completed after each service and that equipment is handled carefully to avoid damage.
• Confirm that all pastry team members report on time and wear clean, well-kept uniforms, especially those working in guest-facing areas; personal hygiene and appearance must match company standards.
• Track production and record leftovers using the required forms to reduce waste and keep food costs within budget.
• Help prepare requisitions for the Pastry Shop and submit them to the Executive Pastry Chef.
• Assist with the daily pastry consumption recap as requested by the Executive Chef.
• Make sure all requested items are delivered to the Pastry Shop and stored correctly according to U.S. Public Health requirements.
• Be available in early standby whenever the ship is scheduled for a USPH inspection.
• Understand time and attendance procedures, along with contract terms and weekly work schedule documentation.
• Learn and apply the ship’s standard operating procedures to support guests and crew with questions and requests.
• Take part in meetings, training sessions, courses, and other work-related activities as required.
• Carry out related tasks assigned by supervisors or management.
• Be prepared to handle any additional job-related duties assigned by shipboard leadership.

Qualifications and experience

• At least 2 years of experience as a Pastry Chef or in an equivalent role within an upscale hotel, resort, cruise ship, or convention banqueting environment; shipboard experience is preferred.
• A culinary school degree is required.
• Strong leadership skills in a multicultural, fast-paced setting.
• Excellent communication, problem-solving, decision-making, and interpersonal abilities.
• Strong customer service, team-building, and conflict-resolution capabilities.
• Knowledge of personalized service principles, including needs assessment, quality service standards, alternative delivery methods, and guest satisfaction evaluation.
• Solid planning, coaching, organizing, staffing, controlling, and evaluation skills.
• Intermediate computer software skills are required.
• Good understanding of basic accounting concepts such as numbering flow, debits and credits, and adjusting entries/corrections.
• Ability to write reports and business correspondence and maintain a strong working relationship with senior officers and the corporate office.

Additional information

This position description is not intended to list every possible duty. The shipboard employee may be assigned other job-related responsibilities by a supervisor or management as needed.