Baker Tournant

Role Overview

The Baker Tournant is responsible for managing the bakery operations and production in accordance with company guidelines to ensure smooth daily functioning. This involves maintaining high-quality bread production, adhering to health and safety regulations, and supporting inventory and presentation tasks.

Key Responsibilities

• Oversee bakery shop operations and control production daily following company standards.
• Ensure quality, production, and appearance of various bread assortments used in daily menus.
• Support the Head Baker in forecasting production needs and documenting leftovers to minimize waste and keep food costs within budget.
• Assist with bread display setup across buffets.
• Maintain comprehensive knowledge of United States Public Health (USPH) regulations and ensure compliance daily.
• Implement cleaning schedules for the bakery as outlined by the Executive Chef, using proper techniques to avoid equipment damage.
• Prepare the bakery shop for both scheduled and surprise USPH inspections by ship management or inspectors.
• Handle requisition and transportation of bakery supplies from main stores when assigned.
• Ensure recipes and yield outputs comply with company standards.
• Assist CDP Baker in compiling daily consumption reports for the Executive Chef.
• Acquire and maintain necessary understanding of ship operations to support guest and crew inquiries effectively.
• Participate in meetings, training sessions, and other relevant work activities as required.
• Perform additional duties as assigned by supervisors or management.

Qualifications and Education

• A minimum of three years’ experience as a baker in upscale hotels, resorts, cruise ships, or banquet services; cruise ship experience is preferred.
• Knowledge of cleaning protocols, equipment usage, and hygiene standards.
• Completion of high school education or its equivalent is mandatory.

Additional Information

This job role includes compliance with USPH regulations and requires the applicant to be ready for any health inspections on board. The employee must be flexible to undertake any foodservice-related tasks assigned by management. Work location is onboard a cruise ship with onsite contract employment terms.