Accommodation - Shared
Contract duration - 7 months
Description
Accommodation - Shared
Contract duration - 7 months
Main Function
To provide professional, high-quality pastry and dessert production for all assigned outlets onboard, ensuring consistency, presentation standards, and timely delivery according to MSC Cruises recipes and operational requirements.
Pastry Cooks are assigned to the Pastry Department and report through Demi Chef de Partie Pastry and Chef de Partie Pastry to the Executive Pastry Chef.
Qualifications
Ability to demonstrate passion for pastry production, creativity, and attention to detail.
Fluent English; additional major languages (German, Spanish, Portuguese, French, Italian) are considered a major advantage.
Demonstrated knowledge of pastry and bakery production in high-volume, high-standard kitchen environments (hotel, restaurant, or cruise line experience preferred).
Clear understanding and strict application of Company food safety and sanitation standards (HACCP).
Good knowledge of classical pastry techniques, desserts, and bakery fundamentals.
Ability to work efficiently in a fast-paced, multicultural environment onboard.
Able to communicate effectively with all levels of galley personnel.
MAIN RESPONSIBILITIES
To prepare and produce high-quality pastries, desserts, breads, and baked goods according to MSC recipes and standards.
To support daily mise en place for assigned pastry sections, ensuring readiness for service.
To follow instructions from Demi Chef de Partie Pastry and Chef de Partie Pastry regarding production and presentation standards.
To ensure all desserts are prepared and presented in a consistent, attractive, and timely manner.
To maintain strict hygiene, sanitation, and food safety standards in accordance with Company regulations.
To assist in the proper storage, labeling, and rotation of pastry ingredients and finished products.
To support buffet and restaurant service by replenishing pastry items when required.
To ensure proper handling and care of kitchen equipment and pastry tools.
To work as part of an international pastry team and contribute to a smooth and efficient kitchen operation.
