Chef De Partie - Baker

Key Responsibilities

• Manage the daily operations and control of the bakery shop and production in line with company policies to ensure efficiency and smooth workflow.
• Lead, mentor, supervise, and evaluate bakery team members in coordination with the Head Baker.
• Oversee the production, quality, and visual presentation of bread varieties used in daily menus.
• Forecast production needs and monitor leftovers to minimize waste and maintain food costs within budget.
• Supervise setting up bread displays across various buffet areas.
• Comply strictly with United States Public Health (USPH) rules and regulations, ensuring daily adherence.
• Maintain cleanliness of the bakery according to the Executive Chef’s schedule, employing proper methods to protect equipment.
• Prepare pantry shops for announced or surprise USPH inspections conducted by ship management or external inspectors.
• Manage requisition and transport of necessary supplies from main stores to the bakery shop.
• Ensure recipes and yield lists align with company standards.
• Complete daily consumption reports as required by the Executive Chef.
• Monitor punctuality, uniform standards, personal appearance, and hygiene of bakery staff, especially those in public areas, according to company policies.
• Understand and enforce time and attendance procedures as well as contract and work schedule compliance.
• Gain knowledge of ship’s standard operating procedures to assist guests and crew with inquiries.
• Participate in meetings, training sessions, and required work-related activities.
• Be accountable for daily production recap and training of team members.
• Carry out additional job duties assigned by supervisors as needed.

Qualifications & Experience

• Minimum two years’ experience as a Chef De Partie Baker within upscale hotels, resorts, cruise ships, or convention banqueting services; prior shipboard experience is preferred.
• Culinary school diploma is mandatory.
• Strong management skills suited for diverse and dynamic multicultural environments.
• Excellent communication, problem-solving, decision-making, and interpersonal abilities.
• Advanced skills in customer service, team building, and conflict resolution.
• Comprehensive understanding of personalized service principles including needs assessment, quality service standards, alternative delivery methods, and guest satisfaction evaluation.
• Proficiency in planning, coaching, organizing, staffing, controlling, and evaluating culinary operations.
• Intermediate competency in computer software usage.
• Basic accounting knowledge such as flow of numbers, debit/credit concepts, adjusting entries, and corrections.
• Able to compose reports and official correspondence and maintain positive relations with ship's senior officers and corporate management.