Baker Tournant

Role Overview

This position is responsible for the efficient operation and management of the bakery's daily production in line with company policies. You will oversee the quality, preparation, and presentation of bread selections used in daily menus on board, ensuring compliance with health and safety regulations.

Key Duties

• Manage smooth bakery operations and production control daily, adhering to company standards.
• Produce and present various bread assortments for daily menu offerings.
• Collaborate with the Head Baker on production planning and monitor leftovers to reduce waste and control food costs.
• Organize and assist with bread displays across different buffet areas.
• Maintain thorough understanding and implementation of United States Public Health (USPH) guidelines daily.
• Perform bakery cleaning per Executive Chef's schedule, using proper techniques to protect equipment.
• Prepare for USPH inspections, both scheduled and surprise audits conducted by ship management or inspectors.
• Manage requisitions and transport of bakery supplies from main stores when needed.
• Adhere strictly to recipe standards and yield requirements set by the company.
• Support the CDP Baker in completing daily consumption summaries as directed by the Executive Chef.
• Gain and apply knowledge of ship operations to assist guests and crew members effectively.
• Attend and participate in meetings, training sessions, and other related work activities.
• Fulfill any additional duties assigned by supervisors or management.

Qualifications & Requirements

• Minimum of three years’ experience as a baker, ideally within upscale hotels, resorts, cruise ships, or large-scale banqueting environments; cruise experience preferred.
• Familiarity with proper cleaning methods, equipment use, and regulatory compliance.
• Completion of high school education or equivalent is required.