Chef De Partie - Baker

Royal Caribbean Group; United Arab Emirates; On-site; AED 89,000 - 156,000; Full time

Job summary

Royal Caribbean Group is seeking an experienced CDP Baker to lead daily bakery operations aboard a ship, ensuring high standards of quality and presentation for the bread selection used on daily menus.

The role requires at least two years of CDP Baker experience in upscale hospitality or cruise ship settings, and a culinary school degree. Strong leadership, problem solving, and customer service skills are essential.

Qualifications

• Two years' experience as a CDP Baker in upscale hospitality or cruise ship service.
• A culinary school degree is required.
• Experience in multicultural, dynamic environments is preferred.
• Strong communication, problem solving and interpersonal skills.

Responsibilities

• Oversee daily operation of bakery shop and production per company policy.
• Direct, coach, supervise, and evaluate bakery staff with Head Baker.
• Ensure bread quality and presentation for daily menus.
• Prepare production forecasts and minimize waste to control food costs.
• Supervise bread display setup in buffets.
• Ensure compliance with USPH rules and daily inspections.
• Maintain cleanliness and minimize equipment damage per schedule.
• Coordinate requisition and transport from main stores to bakery shop.
• Maintain recipes/master list and yields per company standards.
• Complete daily consumption recap and ensure on-time attendance and uniforms.

Skills

Management skills

Strong communication

Problem solving

Interpersonal skills

Customer service

Team building

Conflict resolution

Planning & organizing

Coaching & training

Time and attendance knowledge

Education

Culinary school degree

Tools

Office software

Job description

• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.
• Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports.
• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.
• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.
• Supervise the set-up of the bread display in the various buffets.
• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.
• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop.
• Ensures recipes/master list and yields are in accordance with the company’s standards.
• Completes the daily consumption re-cap as required by the Executive Chef.
• Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Accountable for daily production recap.
• Accountable to coach and train all assigned team members.
• Perform related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

QUALIFICATION

• Minimum of 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.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, "Debits/Credits", adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office