Baker

Overview

This role demands the delivery of high-quality and technically proficient bakery operations following company guidelines and public health standards, aiming to ensure complete guest satisfaction.

Reporting

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

Primary Duties

• Produce breads, pastries, and other baked items adhering to company recipes, quality benchmarks, and production needs.
• Manage bakery ingredients and supplies by planning, ordering, and stocking, including frozen bread products.
• Maintain uniformity in product taste, quality, and presentation while minimizing waste and controlling food expenses.
• Create specialty bakery items such as buffet decorations, early riser trays, and accommodate guests with dietary restrictions or allergies.
• Assist in guest chef events, cooking demos, special occasions, and themed functions.
• Ensure proper storage, handling, temperature control, transportation, and inventory management according to company and health regulations.
• Keep workstation clean, organized, fully functional, and ready for scheduled setups.
• Operate and maintain bakery equipment, report faults, and perform preventive maintenance.
• Follow all food safety, sanitation, and public health rules, preparing for both scheduled and surprise inspections.
• Participate in inventory audits, equipment tracking, and waste disposal management.
• Support new staff orientation, training, and foster cooperative relations across departments.
• Communicate operational challenges to supervisors and actively address issues to maintain efficient bakery operations.
• Attend mandated training and adhere to company policies, SOPs, code of conduct, grooming, and uniform standards.
• Provide outstanding guest service through professionalism, personalized hospitality, and proactive attention to guest needs.
• Perform additional tasks as directed by the Executive Chef, Executive Sous Chef, or management.

Qualifications and Experience

• Valid STCW95 certification is required.
• At least four years of experience as a baker in an international 5-star environment.
• Proficiency in European baking techniques is essential.
• Understanding of Public Health regulations and practices.
• Ability to interpret culinary principles and execute them effectively.
• Physically and medically fit to meet job demands.
• Strong moral integrity.

Language Requirements

Fluent English communication skills, both spoken and written, are mandatory, as English serves as the primary language for safety and operations onboard. The role requires clear comprehension and effective communication with guests and team members.

Physical Requirements and Work Conditions

• The role involves extended periods of standing and walking, frequent bending, stair climbing, and sitting.
• Must be capable of lifting or pushing weights up to 50 pounds.
• The position may require overtime and irregular working hours.