Baker Tournant

Job Description

Ensure the smooth and efficient operation and control of the Bakery Shop and daily production in accordance with company policies.

Responsible for the production, quality, and presentation of bread for daily menus.

Assist the Head Baker in preparing production forecasts and recording leftovers to minimize waste and maintain food costs within budget.

Help set up bread displays in various buffets.

Have comprehensive knowledge of United States Public Health (USPH) rules and regulations, ensuring compliance daily.

Maintain cleanliness of the bakery shop following the Executive Chef’s schedule, using proper methods to prevent equipment damage.

Prepare the bakery for USPH inspections, whether announced or unannounced, by the ship’s management or USPH inspectors.

Handle requisition and transportation of necessary items from main stores to the bakery as assigned.

Ensure recipes and yields meet company standards.

Assist the CDP Baker with completing the daily consumption recap as required by the Executive Chef.

Acquire and apply knowledge of the ship’s standard operations to assist guests and crew with inquiries.

Attend meetings, training sessions, courses, and other work-related activities as required.

Perform related duties as needed; this job description is not exhaustive.

Shipboard employees may be assigned additional job-related duties by their supervisor or management.

Qualifications

• At least three years of experience as a Baker in an upscale hotel, resort, cruise ship, or convention banqueting service; shipboard experience preferred.
• Knowledge of proper cleaning techniques, equipment requirements, and usage.
• High school diploma or equivalent education required.