Baker Tournant

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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 minimize wastage and keep food costs within budget.
4. Help set up the bread display in various buffets.
5. Have complete knowledge of the United States Public Health rules and regulations, ensuring they are followed daily.
6. Ensure the bakery shop is cleaned as per the Executive Chef’s schedule, using proper methods to minimize equipment damage.
7. Prepare the bakery for any announced or unannounced USPH inspections by the ship’s management or USPH inspectors.
8. Manage requisition and transportation of necessary items from the 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. Be knowledgeable about and comply with the ship’s standard operating procedures, assisting guests and crew with inquiries.
12. Attend meetings, training activities, courses, and other work-related activities as required.
13. Perform related duties as required; this position description does not limit the duties to those listed.
14. Perform any other job-related duties assigned by supervisors or management.

Qualifications

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