Chef de Partie Baker

Role overview

This position is for a Chef de Partie Baker on a cruise ship operation based in Saudi Arabia. The role focuses on running the bakery section efficiently, maintaining product quality, and supporting the delivery of bread and bakery items for daily menus and buffet service.

Key responsibilities

• Oversee the day-to-day running and control of the bakery shop and its production processes in line with company procedures.
• Lead, guide, support, supervise, and assess direct reports together with the Head Baker.
• Take charge of producing, checking, and presenting the bread selection used in daily menus.
• Plan production in advance and track leftovers to reduce waste and keep food costs within budget.
• Coordinate and supervise bread display setups across the different buffet areas.
• Maintain full knowledge of USPH requirements and ensure compliance every day.
• Keep the bakery shop cleaned according to the Executive Chef’s schedule and use proper methods to avoid equipment damage.
• Ensure pantry areas are prepared for both scheduled and surprise USPH inspections by ship management or inspectors.
• Arrange the requisition and movement of required items from main stores to the bakery shop.
• Make sure recipes, master lists, and yields match company standards.
• Prepare the daily consumption recap requested by the Executive Chef.
• Ensure bakery staff report on time and wear clean, well-kept uniforms, with extra attention to staff in public-facing areas.
• Maintain high standards of personal grooming and hygiene in accordance with company policy.
• Understand Time and Attendance procedures and be familiar with contract terms, work schedules, weekly hours, and supporting documents.
• Learn and apply shipboard operating standards to help guests and crew with questions and requests.
• Attend required meetings, training sessions, courses, and other work-related activities.
• Prepare the daily production recap and take responsibility for it.
• Coach and train all assigned team members.
• Carry out additional job-related duties as directed by supervisors or management.

Qualifications and experience

• At least 2 years of experience as a CDP Baker in an upscale hotel, resort, cruise ship, or convention banqueting environment; shipboard experience is preferred.
• A culinary school degree is required.
• Strong leadership ability in a diverse and fast-paced multicultural setting.
• Excellent communication, problem-solving, decision-making, and interpersonal abilities.
• Strong customer service, team-building, and conflict-resolution skills.
• Knowledge of service principles such as needs assessment, quality standards, alternative delivery methods, and guest satisfaction evaluation.
• Well-developed planning, coaching, organizing, staffing, controlling, and evaluation skills.
• Intermediate-level computer skills are required.
• Basic accounting knowledge, including debits/credits, numbering flow, and adjusting entries/corrections.
• Ability to prepare reports and business correspondence, and to build strong working relationships with Senior Officers and the corporate office.

Additional information

This role requires adherence to shipboard standards and may involve working in an environment where inspections, attendance procedures, and daily operational accountability are closely monitored. The employee may be assigned other related duties as needed by management.