OCEAN - Pastry Cook





As a Viking Shipboard Team Member, you represent Viking’s values and our Service Standard, STAR Service. You are a hospitality professional with a passion for excellence. Viking will empower you with the skills, knowledge and tools to succeed in your role onboard. At Viking, we are committed to each other and our Guests through a shared set of values. We strive to be the best, we always impress our Guests and we care for each other as a family. By working for Viking, you embody our world-class service culture and become a valued part of our Viking Family.



  • The Pastry Cook oversees standard pastry preparations including creams, sponge cakes, basic dough’s, fillings; ice-cream, etc., ensuring that quality standards and procedures are in line with the Company’s Rules & Regulations and STAR Service Standards.
  • You are required to have basic professional pastry skills.
  • It is your responsibility to ensure safe, quality pastry production, to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.



  • Prepare pastry goods such as sponge cakes, basic dough’s, cream, fillings, etc.; hold basic professional baking/pastry skills.
  • Ensure that menus, recipes, guidelines and methods provided by the relevant supervisor are followed accordingly; maintain the expected level of food quality in the area of responsibility, as per the relevant Supervisor’s instructions.
  • Demonstrate the ability to work in any section assigned by the Executive Pastry Chef – the section can change at any given time for training purposes and/or in convenience to the operation.
  • Ensure economical work practices and control food production to minimize and/or avoid wastage.
  • Ensure  that food preparations/storage  are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits.
  • Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures according to all Public Health Policies and ensuring that all equipment is sanitized and returned accordingly, after each use.
  • Separate & remove garbage and place it in designated containers; clean garbage as often as needed, ensuring those separation procedures and all Public Health Standards are maintained. 
  • Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.
  • Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.
  • Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.
  • Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards.
  • Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
  • Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.


  • Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.
  • Have strong motivation to achieve the company goals and objectives (quality and financial) for the Culinary Department.
  • Have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.


This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.



  • A required minimum of 2 years plus experience as Pastry Cook or similar position, within a 5 Star hospitality and/or restaurant environment; must have basic professional pastry & baking skills.
  • Must be a minimum age of twenty-three (23) years old, physically fit and in good health, without any previous record of any medical problems, drug addiction and alcoholism.
  • Must be proficient in effecting tasks and work efficiently & productively.
  • Must flexible, stress resistant, committed team player; guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required with excellent knowledge of all Public Health Policies; exceptional work ethic.
  • Must demonstrate the ability to handle culinary equipment.
  • Fluent in English - must have excellent English communication skills to clearly interpret and orate documents such as menus and recipes, to subordinates, and to address other relevant information in an adequate manner. The ability to speak additional languages is an added benefit.
  • Knife handling skills are required.
  • Must be able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of ten hours a day, seven days a week.



  • Implement Standard Operating Procedures & STAR Service Standards within the department.
  • Ensure appropriate appearance and clothing according to the updated Grooming Standards.
  • The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.



Position:                 Pastry Cook

Supervisor:            Executive Pastry Chef

Direct reports:        NA

Line manager:       Asst. Chef de Partie Pastry and/or Chef de Partie Pastry



“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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