Chef De Partie - Baker

Key responsibilities

• Ensure smooth, efficient bakery shop operations and daily production according to company policies.
• Direct, coach, support, supervise, and evaluate direct reports with the Head Baker.
• Manage the production, quality, and presentation of bread for daily menus.
• Forecast production and record leftovers to reduce waste and keep food costs within budget.
• Supervise bread display setup in buffets.
• Apply USPH rules and keep the bakery ready for announced and unannounced inspections.
• Clean the bakery according to the Executive Chef's schedule and minimize equipment damage.
• Requisition and transport supplies from main stores to the bakery.
• Ensure recipes, master lists, and yields meet company standards.
• Complete daily consumption and production recaps.
• Ensure bakery personnel meet punctuality, uniform, appearance, and hygiene standards.
• Understand time and attendance procedures, assist guests and crew with inquiries, and attend required work activities.

Qualifications

• At least two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship, or convention banqueting service; shipboard experience preferred.
• A culinary school degree is required.
• Strong management skills in a multicultural, dynamic environment.
• Strong communication, problem-solving, decision-making, interpersonal, customer service, teambuilding, and conflict resolution skills.
• Knowledge of personalized service, needs assessment, service standards, and guest satisfaction evaluation.
• Planning, coaching, organizing, staffing, controlling, and evaluation skills.
• Intermediate computer software skills and understanding of basic accounting principles.
• Ability to write reports and business correspondence and establish rapport with shipboard senior officers and corporate office.
• Complete knowledge of USPH rules and regulations.

Shipboard work practices