Baker

Position Overview

This role involves executing an efficient, high-quality, and personalized bakery service aligned with company policies and strict adherence to public health standards to ensure full guest satisfaction.

Reporting

The baker reports directly to the Executive Chef and Executive Sous Chef.

Core Responsibilities

• Produce breads, pastries, and various baked items following company recipes, quality criteria, and production targets.
• Manage inventory effectively by planning, ordering, and tracking bakery ingredients including frozen bread products to maintain adequate supplies.
• Ensure uniformity in product quality, flavor, presentation, and appearance while minimizing waste and controlling food expenditure.
• Prepare specialized bakery items, buffet decorations, early riser trays, as well as products catering to guests with dietary restrictions or allergies.
• Support events such as guest chef programs, cooking demos, special functions, and themed occasions.
• Comply strictly with food storage, handling, transportation, temperature monitoring, and inventory procedures according to company and public health regulations.
• Maintain a clean, orderly, and fully equipped workstation, ensuring all preparations meet schedule requirements.
• Clean, maintain, and utilize bakery equipment properly; report any malfunctions and conduct preventive upkeep.
• Follow all food safety, sanitation, and public health guidelines rigorously, preparing for both announced and surprise inspections.
• Assist in inventory audits, equipment checks, and uphold proper waste disposal protocols.
• Contribute to the onboarding and development of new bakery team members and foster positive interdepartmental relationships.
• Report operational concerns promptly to supervisors and actively resolve challenges to maintain seamless bakery operations.
• Participate in required trainings and adhere to all company policies, SOPs, morale codes, as well as uniform and grooming standards.
• Deliver outstanding guest service by demonstrating professionalism, tailored hospitality, and anticipating guest needs.
• Undertake additional tasks as delegated by the Executive Chef, Executive Sous Chef, or management.

Qualifications and Experience

• Possession of a valid STCW95 certificate.
• At least four years of relevant experience in a similar role within a 5-star international establishment.
• Expertise in European baking methodologies.
• Familiarity with public health policies and baking-related procedures.
• Ability to interpret and execute culinary principles accurately.
• Strong physical and medical fitness for the role.
• High moral integrity is essential.

Language Skills

• Proficient English communication skills, both spoken and written, as English serves as the operational and safety language on board. This includes giving and receiving instructions and effectively interacting with guests and colleagues.

Physical and Working Conditions

• Role requires extended standing, walking, reaching, sitting, repetitive bending, stair climbing, and potentially lifting or pushing objects weighing up to 50 lbs.
• Work may involve overtime and irregular shifts.