Executive Pastry Chef

Royal Caribbean Group's culinary and service standards are built on refinement, consistency, and genuine hospitality.

The Executive Pastry Chef contributes directly to the guest experience by delivering pastry and bakery offerings that are curated, precise, and memorable, while leading a high-performing team culture grounded in professionalism, trust, and pride in craftsmanship. This position is expected to drive operational excellence across all pastry and bakery touchpoints, uphold Public Health standards without exception, and ensure that every guest interaction reflects the Company's service principles: personalized, attentive, and sincere.

Responsible for the overall leadership, quality execution, financial accountability, and operational management of all pastry and bakery production onboard. Ensures the delivery of high-quality, efficient, consistent, and technically excellent pastry and bakery products in accordance with standard recipes, techniques, company policies, and all Public Health regulations. The objective is to achieve total guest satisfaction, meet all performance metrics, and support the Company's culinary and service standards.

Qualifications

• Valid USPH or HACCP certification.
• Minimum five (5) years of experience as a Pastry Chef or Executive Pastry Chef within a luxury/5 star hospitality environment or a cruise line of comparable standard.
• Advanced knowledge of international pastry and bakery production.
• Strong attention to detail and commitment to excellence.
• Proven knowledge and experience with Public Health policies and procedures.
• Ability to read, interpret, and apply advanced culinary documentation.