OCEAN - Assistant Chef de Partie Pastry





This role is to assist the Chef de Partie Pastry to effectively supervise and manage the onboard Pastry/Bakery Production, ensuring that Quality Standards and Procedures are in line with Company Rules and Regulations.  To ensure that subordinates are guided and trained in order to be productive.



  • Responsible for leading and supporting a multi cultural team of Galley personnel, ensuring the highest level of crew satisfaction and productivity.
  • The Head Pastry in conjunction with the Sr. Head Pastry is responsible to run a section independently with minimum supervision required from the Chef de Partie Pastry.
  • Ensures running a disciplined shift, to be full in control of the production and personnel assigned.
  • Possesses Advanced Pastry Skills.
  • Ensures that Menus, Recipes, Guidelines and Methods provided by the Chef de Partie Pastry are followed accordingly.
  • Maintain  a  safe  and  clean  work  environment  by  complying  with  USPH  and  Company Regulations.
  • Must be able to work in any section of de Partie Pastry and demonstrate methods and recipes to subordinates.
  • Produces and maintains the expected level of food quality in the area of responsibility as per the Chef de Partie Pastry's instructions.
  • Constantly  analyzes  recipes  and  the  ongoing  food  productions  for  any  possible Improvements.
  • Submits the daily food requisition to the Chef de Partie Pastry.
  • Counterchecks  daily  deliveries  from  the  Storeroom  for  accuracy  and  reports  any discrepancies to an immediate supervisor.
  • Responsible for the section assigned by the Chef de Partie Pastry and its production/quality.
  • Ensures that the assigned section is productive and operated with minimum supervision required from the Chef de Partie Pastry.
  • Ensures that recipe reviews are conducted, corrected if needed and communicated to the Chef de Partie Pastry.
  • Must be knowledgeable with established quality standards and company policies.
  • Responsible for maintaining quality and consistency in taste, presentation and appearance according to recipes and pictures; any possible discrepancies are to be rectified immediately.
  • Communicates on a daily basis any relevant provision issues to the Chef de Partie Pastry.
  • Ensures economical work practices and controls the food production to minimize and avoid wastage.
  • Must have a complete knowledge and full understanding of USPH Rules and Regulations, ensuring that working/cleaning practices are applied throughout the operation.
  • Ensures  immaculate  cleanliness  in  the  Pastry/Bakery  Department  and  adjacent  areas  by applying safe work practices, procedures according to USPH Regulations and prevent any equipment damages/loss.
  • Responsible for controlling and maintaining all Pastry equipment, ensuring that it’s clean, sanitized and returned in an acceptable and proper condition after each use.
  • Responsible for all Pastry Equipment in terms of cleaning, handling and storage.  Any damages and/or malfunctions must be justified, recorded and reported.
  • Ensures that the pastry and adjacent areas are ready for any announced and/or unannounced
  • USPH inspection, done either by the Ship’s Management or local authorities (Public Health Inspectors).
  • Must be familiar with the galley layout in terms of safety and security, must have a full understanding of ship rules/regulations (SMS) and participate in all required Safety Drills/Training.
  • Ensures that the HACCP program is applied accordingly.
  • Must have a thorough understanding of working hours policies and procedures.


  • Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and presentable.
  • Health: Must be physically fit and in good health, be able to lift up to 50 lbs (30 Kilos) on a daily basis and work a minimum of eleven hours per day, seven days a week.
  • Professional Experience and  Education: Standard High School Education.   Requires a minimum of three years in the profession (Quality Hotels or Restaurants).
  • Communication and Language Skills: Must be able to read and speak English clearly in order to interpret documents such as recipes and manuals.  Other languages are considered a plus.
  • Work Ethic: Must be a serious professional and take great pride in their work.  Adherence to Company Rules and Regulations is a must for success in the job.

“As for conditions — in terms of contracts, special benefits and vacations during the season — Viking is far above average within the industry.”

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