Baker for Swan Hellenic Cruises

V.Group; Greater London; On-site; GBP 30,000 - 42,000; Part time

Job summary

Swan Hellenic Cruises seeks a Baker to support the Pastry Chef aboard the ship, reporting to the Sous Chef. The Baker role is rated as a junior chef position with responsibilities across bakery operations, quality control, and safety compliance.

The Baker will oversee daily production of bread and Danish pastries, ensure proper hygiene, maintain records, and assist in managing galley safety and cost efficiency while supporting the Sous Chef and Crew as required.

Qualifications

• Must hold valid STCW certificates.
• Seaman's Book is required for embarkation.
• Prior ship experience is essential.

Responsibilities

• Adhere to health and hygiene standards per Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensure safe operation of bakery activities and safety on board for guests and crew.
• Inform Sous Chef of any safety or quality issues affecting operation of the ship or service.
• Maintain safe food temperatures during preparation and storage.
• Supervise bakery team to meet food safety, hygiene, and cost-efficiency goals.
• Complete food safety records and comply with EU SHIPSAN procedures.

Education

Valid STCW certificates

Seaman's Book

Ship Experience

Job description

Baker for Swan Hellenic Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Baker on behalf of Swan Hellenic Cruises. The Baker is assistant to the Pastry Chef. The Baker’s status is that of Rating, equivalent to Chef de Partie. The Baker reports directly to the Sous Chef.

Key Responsibilities

• Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring the safe operation and working practice of the bakery and any related matters affecting the safety of the ship, guests, and crew.
• Informing the Sous Chef immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
• Ensuring safe food temperatures throughout preparation and storage.
• Ensuring the welfare and discipline standards of all members of the bakery department in accordance with company policies and procedures.
• Completing food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defects or malfunctions of safety equipment and appliances e.g., expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.
• Supporting the Sous Chef in ensuring section personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defective bakery equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
• Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
• Participating in minimum galley manning to comply with the In-Port Manning plan in accordance with international maritime law.
• Supporting the Sous Chef in ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
• Supervising the section in applying correct security measures.
• Environmental stewardship is central to this role and the entire operation of the ship. This role will engage in, comply with and promote all environmental regulations and policies, actively working with the galley team to promote sustainability and protection of the environment in all aspects of life on board.
• Supporting the Sous Chef in the efficient supervision of the galley, including, but not limited to, monitoring, and training team members, ensuring an efficient and cost-effective food service operation.
• Identifying development opportunities and supporting, motivating and directing the bakery team.
• Supervision of the following ranks:
  • 2nd Cook
  • Assistant Cook
• Supporting the Sous Chef in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas.
• Maintaining food safety and sanitation standards in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring the provision of bread and Danish pastry products to guests, officers and crew in accordance with the company’s expected consumption and presentation standards.
• Requisitioning and preparing all bakery products to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary.
• Checking quantity and quality of goods received into the bakery section and immediately reporting any discrepancies to the Pastry Chef.
• Supervising the correct storage of all bakery products in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Assisting the Hotel Stores Manager with the preparation of bakery orders.
• Supervising cleaning standards and ensuring schedules for the refrigerators, ambient store cupboards and ice machines are adhered to and logs completed in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention.
• Safe handling and preparation of raw ingredients and ready to eat bakery products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage.
• Assisting the Sous Chef in meeting the specific dietary needs of guests, officers and crew.
• Ensuring effective communication and teamwork between the bakery, galley team and other departments.
• Reporting galley defects in line with company policies and procedures.
• Supporting the Sous Chef to ensure effective complaint resolution in response to guest complaints.
• Contributing to the completion of daily, weekly and end of cruise re-ports and documentation in accordance with company policy and procedures.
• Supervising garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures.
• Contributing to the daily meal count in accordance with company policy and procedures.

Education/Experience/Qualifications:

• Valid STCW certificates
• Seamans Book
• Ship Experience