Baker Tournant

The job description provides a comprehensive overview of the responsibilities and qualifications required for the baker position. However, it can be improved in terms of formatting and clarity to enhance readability and engagement. Minor restructuring and clearer separation of sections will help.

Job Responsibilities:

1. Ensure the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.
2. Be responsible for the production, quality, and presentation of the bread assortment used in daily menus.
3. Assist the Head Baker in preparing production forecasts and recording leftovers to avoid wastage and keep food costs within budget.
4. Assist in setting up the bread display in various buffets.
5. Maintain complete knowledge of United States Public Health rules and regulations and ensure compliance daily.
6. Ensure the bakery shop is cleaned as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damage.
7. Prepare the bakery for any announced or unannounced USPH inspections by management or USPH inspectors.
8. Handle requisition and transportation of necessary items from main stores to the bakery shop when assigned.
9. Ensure recipes and yields meet the company’s standards.
10. Assist the CDP Baker with completing the daily consumption recap as required by the Executive Chef.
11. Acquire necessary knowledge to comply with the ship’s standard operations and assist guests and crew with inquiries.
12. Attend meetings, training activities, courses, and other work-related activities as required.
13. Perform related duties as needed, understanding that these are not the only duties expected.

Qualifications:

• Minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship, or banqueting service (shipboard experience preferred).
• Knowledge of proper cleaning techniques, requirements, and equipment use.
• High school diploma or equivalent required.