Lead Pastry Cook - Cruise Ship Operations

Norwegian Cruise Line Holdings Ltd.; Miami (FL); On-site; USD 45,000 - 70,000; Full time

Job summary

Norwegian Cruise Line Holdings Ltd. is seeking an experienced Pastry Cook to lead the pastry shop and support the Chief Pastry and Executive Chef.

You will train staff, maintain high pastry quality, and ensure strict adherence to recipes, inventory controls, and sanitation standards in a cruise ship kitchen environment. You will manage mise-en-place, oversee production flow, and document variances or maintenance needs while collaborating with the Chief Pastry and Executive Chef’s team.

Qualifications

• Intermediate to advanced knowledge of all pastry competencies.
• Advanced knowledge of starches, fats, sugars, liquids, eggs, and flavorings.
• Minimum of two years of experience in fruit coulis preparation and show-pieces; training others.
• One year of experience on cruise ship or high-volume hotel/restaurant is preferred.
• Minimum of one year in a pastry supervisory position.
• Two years of culinary experience; formal training may substitute.

Responsibilities

• Provide leadership to the pastry area.
• Ensure all items are prepared fresh and of the highest quality.
• Adhere to all recipes, methods, and instructions from supervisor.
• Train, coach, and motivate team to improve quality and meet budget expectations.
• Maintain cleanliness, sanitation, and storage procedures.
• Inventory and ordering of pastry items; reconcile received items.
• Document and communicate variances or maintenance issues to supervisor.

Skills

Pastry expertise

Culinary leadership

Food safety

Team training

Education

Culinary school degree or equivalent

Job description

Norwegian Cruise Line Holdings Ltd. is seeking an experienced Pastry Cook to lead the pastry shop and support the Chief Pastry and Executive Chef.

You will train staff, maintain high pastry quality, and ensure strict adherence to recipes, inventory controls, and sanitation standards in a cruise ship kitchen environment. You will manage mise-en-place, oversee production flow, and document variances or maintenance needs while collaborating with the Chief Pastry and Executive Chef’s team.