Baker Tournant

Role Overview

The Baker Tournant is responsible for ensuring the bakery shop operates efficiently and smoothly each day, adhering to company procedures. This role focuses on producing and presenting a variety of breads for daily menus, supporting inventory forecasting, minimizing waste, and maintaining quality standards.

Key Responsibilities

• Manage the daily bakery production and shop operations in line with company policies.
• Produce bread varieties with attention to quality and presentation for menu usage.
• Collaborate with the Head Baker in forecasting production needs and tracking leftover items to control costs.
• Set up bread displays across buffets effectively.
• Comply with United States Public Health regulations, ensuring daily adherence.
• Maintain cleanliness of bakery areas according to Executive Chef's schedule while preventing equipment damage.
• Prepare the bakery for scheduled and surprise inspections from USPH and ship management.
• Handle requisition and transport of supplies from main stores when assigned.
• Ensure recipes and yields meet company standards consistently.
• Support the CDP Baker with daily consumption reports as required.
• Acquire and maintain knowledge of standard shipboard operations and assist guests and crew with bakery-related inquiries.
• Participate in meetings, training sessions, and other job-related activities.
• Perform additional tasks as assigned by supervisors or management, reflecting the flexible nature of the role.

Eligibility and Qualifications

• Minimum of three years' experience working as a baker in upscale hotels, resorts, cruise ships, or banqueting services; prior shipboard experience preferred.
• Familiarity with proper cleaning practices, equipment use, and hygiene requirements.
• Completion of high school education or equivalent.