Baker Tournant

Job Responsibilities

1. Ensure the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.
2. 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 maintain food costs within budget.
4. Assist in setting up the bread display in various buffets.
5. Have comprehensive knowledge of United States Public Health rules and regulations and ensure daily compliance.
6. Maintain cleanliness of the bakery shop 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 ship’s 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 knowledge to comply with the ship’s standard operations and assist guests and crew with inquiries.
12. Attend meetings, training, courses, and other work-related activities as required.
13. Perform related duties as needed, understanding that these are not the only responsibilities of the position.
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.