Head Baker

Position Summary

Essential Duties and Responsibilities

• Oversee and actively participate in daily preparation of breads, pastries, and bakery items across onboard dining venues and special events.
• Create sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards.
• Collaborate with culinary leadership to develop and adapt bakery offerings while following company standards and recipes.
• Maintain product consistency, presentation, and attention to detail.
• Ensure compliance with USPH, HACCP, company hygiene, and safety standards.
• Monitor stock, manage requisitions, control portions, and reduce waste through production planning.
• Train, supervise, and mentor bakery staff.
• Engage with guests during culinary events and demonstrations.

Qualifications

• Valid STCW95 certification is required.
• Proven Head Baker or Senior Baker experience in a luxury hotel, Michelin-starred restaurant, or cruise line is required.
• Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives is required.
• A culinary degree or equivalent certification is preferred.
• Cruise ship or international hospitality experience is advantageous.
• Applicants must hold appropriate certification required by regulations and be physically and medically fit.
• Moral integrity is required.

Knowledge, Skills, and Languages

• Knowledge of USPH, ILO, ISO, HACCP, and maritime safety procedures is required.
• Strong leadership and organizational skills are needed for high-volume, fine-dining production.
• Fluent written and verbal English is mandatory.
• French, Spanish, German, Italian, Portuguese, or Mandarin is considered a plus.
• Good working knowledge of Microsoft applications, Fidelio, and MXP is required.

Work Environment

• The role is performed onboard a cruise ship and requires extensive travel and extended periods at sea.