Pastry Chef

Pastry Chef

The Pastry chef is the master of flavors which complement each other and can bring  savor to desserts.


  • the pastry specialist has at least 4 years of experience in a similar role (Pastry Chef, Chef de Patisserie, Cake Designer, Baker, Pastry, Bakery clerk, Patissier, Konditor, Konditorin)
  • proves competence in the preparation and display of a wide variety of desserts (mousses to meringues, ice creams and sorbets, cookies, dough, muffins and Danishes, pies and tarts, cake layers, pastry cream and sauces)
  • very good knowledge of ISO quality systems and H.A.C.C.P. procedures
  • knowledge of pleasing contrasts of texture
  • works precisely and quickly, paying attention to dessert presentation
  • ability to work in a team
  • good command of German or English
  • good communication and presentation skills are mandatory, as they will interact with guests during dessert-cooking demonstrations
  • international experience is an advantage


  • makes and bakes all the doughs, batters, fillings, creams, and sauces applying correct techniques
  • assemble desserts and present pastries for teatime and buffets at international standards
  • creates new and exciting desserts to renew menus for passengers and crew
  • maintains company quality standards and makes suggestions for improvements
  • shares recipes with guests during onboard cooking demonstrations
  • ensures a high food quality level while minimizing waste
  • assists with food cost control
  • adheres to stock control and storage procedures
  • ensures that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained
  • attends with the loading of food, beverage, laundry and other items
Job Category: Hotel Careers

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