Head Baker

Position Summary

Reporting Structure

Essential Duties And Responsibilities

• **Lead Production:**
• Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events.
• **Artisanal Baking:**
• Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards.
• **Collaboration:**
• Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings.
• **Quality Assurance:**
• Maintain exceptional consistency, presentation, and attention to detail in all bakery products.
• **Sanitation & Compliance:**
• Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient.
• **Inventory Management:**
• Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning.
• **Team Leadership:**
• Train, supervise, and mentor bakery staff, promoting high standards and professional growth.
• **Guest Interaction:**
• Engage with guests during culinary events and demonstrations, enhancing their onboard experience.

Qualifications

• Valid STCW95 certification.
• Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line.
• Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives.
• Culinary degree or equivalent certification preferred.
• Cruise ship or international hospitality experience is highly advantageous.
• Appropriate certification as required by regulations.
• Physically and medically fit.
• Moral integrity is required.
• Knowledge and Skills:
• 1.
• In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures.
• 2.
• Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control.
• 3.
• Strong leadership and organizational skills in a high-volume, fine-dining production environment.
• 4.
• Willing to travel extensively and be willing to spend extended periods at sea.
• Language requirements:
• 1.
• Fluent English (verbal and written) is mandatory.
• 2.
• Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus.
• Computer knowledge:
• Good working knowledge of Microsoft applications, Fidelio and MXP.