Chef De Partie - Baker

Royal Caribbean Group; Italia; On-site; EUR 45,537 - 59,549; Full time

Job summary

Royal Caribbean Group is seeking a seasoned CDP Baker to lead the bakery on board, ensuring production, quality and presentation for daily menus. You will forecast needs, minimize waste, supervise display setups, and maintain strict hygiene per USPH rules.

The role requires two years of CDP experience in hospitality or cruise settings, a culinary degree, strong leadership, and excellent communication and problem-solving skills. Shipboard duties include fast-paced teamwork and guest service.

Qualifications

• CDP Baker with at least two years in upscale hotel, resort, cruise ship, or banqueting service.
• Culinary school degree is required.
• Strong management, communication and leadership skills in a multicultural setting.
• Good problem solving and customer service abilities.
• Knowledge of accounting basics and reporting is a plus.
• Ability to write reports and interact with senior officers.

Responsibilities

• Oversee daily bakery operations and production according to policies.
• Direct, coach, supervise and evaluate reports with Head Baker.
• Ensure production quality and presentation of bread for daily menus.
• Forecast production and record leftovers to control waste and costs.
• Supervise bread display setups in buffets.
• Comply with USPH rules and shipboard inspections.
• Ensure bakery cleanliness and protect equipment from damage.
• Keep pantry ready for USPH inspections and coordinate requisition needs.
• Ensure recipes and yields meet company standards and perform daily recaps.
• Ensure team members arrive on time in proper uniforms and maintain hygiene.
• Understand time and attendance procedures and work schedules.
• Assist guests and crew with inquiries during service.
• Attend meetings, trainings, and other work-related activities.
• Coach and train assigned team members; perform related duties as needed.

Skills

Management

Communication

Teambuilding

Conflict resolution

Problem solving

People leadership

Education

Culinary degree

Tools

Accounting software

MS Office

Job description

Responsibilities

• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.
• Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports.
• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.
• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.
• Supervise the set-up of the bread display in the various buffets.
• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.
• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop.
• Ensures recipes/master list and yields are in accordance with the company’s standards.
• Completes the daily consumption re‑cap as required by the Executive Chef.
• Ensures that bakery personnel come to work on time, and are in proper, well‑maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
• Attends meetings, training activities, courses and all other work‑related activities as required.
• Accountable for daily production recap.
• Accountable to coach and train all assigned team members.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job‑related duties assigned by their supervisor or management.

Qualifications

• Minimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office