Bread & Pastry CDP Baker — Shipboard Leadership

Celebrity Cruises; Portsmouth; On-site; GBP 39,000 - 50,000; Full time

Job summary

Celebrity Cruises is seeking an experienced CDP Baker to lead the bakery team aboard our ships. You will oversee production, quality, and presentation of the bread assortment, and ensure compliance with USPH standards daily.

You will coach and supervise a diverse team, manage forecasts, waste, and costs, and collaborate with the Executive Chef on daily menus and service excellence across buffets and specialty outlets.

Qualifications

• Minimum of two years' experience as a CDP Baker in upscale settings or cruise ship environments.
• Culinary school degree required.
• Strong management, communication, and interpersonal skills.
• Able to coach and train diverse staff and uphold standards.

Responsibilities

• Ensures smooth operation and control of the Bakery Shop and production daily.
• Directs, coaches, supports, supervises, and evaluates reports with the Head Baker.
• Responsible for production, quality, and presentation of bread for daily menus.
• Prepares production forecasts and records leftovers to control waste and costs.
• Supervise bread display setup in buffets.
• Ensure compliance with USPH rules and daily adherence.
• Keeps bakery and pantry areas ready for inspections.
• Manages requisition and transport from main stores to bakery.
• Ensures recipes/master lists and yields meet company standards.
• Completes daily consumption recap and coaches team members.
• Attends meetings and training; performs related duties as required.

Skills

Management

Communication

Problem solving

Interpersonal skills

Customer service

Teambuilding

Coaching

Planning

Education

Culinary school degree

Job description

Celebrity Cruises is seeking an experienced CDP Baker to lead the bakery team aboard our ships. You will oversee production, quality, and presentation of the bread assortment, and ensure compliance with USPH standards daily.

You will coach and supervise a diverse team, manage forecasts, waste, and costs, and collaborate with the Executive Chef on daily menus and service excellence across buffets and specialty outlets.