Baker

Position Overview

The baker is accountable for executing a high-quality, efficient, and personalized bakery service adhering to company rules and public health regulations, aiming for complete guest satisfaction.

Reporting

This role reports directly to the Executive Chef and Executive Sous Chef.

Primary Duties

• Prepare breads, pastries, and assorted baked goods following company recipes, quality benchmarks, and production targets.
• Manage planning, procurement, and inventory levels of ingredients and bakery supplies, including frozen bread items.
• Ensure consistent product quality in terms of flavor, appearance, and presentation while minimizing waste and managing food costs effectively.
• Create specialty bakery products, buffet decorations, early riser trays, and items catering to guests with dietary restrictions or allergies.
• Participate in guest chef initiatives, cooking workshops, special events, and themed functions.
• Oversee proper food storage, handling, transportation, temperature checks, and inventory control compliant with company and public health standards.
• Maintain a tidy, organized, and fully functioning workstation, ensuring timely setup completion.
• Clean and maintain bakery equipment, report faults promptly, and perform preventive maintenance as required.
• Comply with all food safety, sanitation, and public health regulations; maintain readiness for scheduled and surprise inspections.
• Assist with inventory audits, equipment tracking, and responsible waste disposal.
• Support onboarding, training, and development of new team members, fostering positive interdepartmental relations.
• Report operational issues promptly to supervisors and proactively address challenges to maintain smooth bakery operations.
• Attend mandatory trainings and abide by company policies, SOPs, codes of conduct, uniform, and grooming standards.
• Provide exceptional guest service through professionalism, personalized hospitality, and anticipation of guests' needs.
• Carry out any additional tasks assigned by the Executive Chef, Executive Sous Chef, or management.

Qualifications and Experience

• Possession of valid STCW95 certification.
• At least 4 years of experience in similar roles within international 5-star establishments.
• Proficiency in European baking techniques.
• Understanding and practical knowledge of Public Health policies and procedures.
• Ability to interpret culinary fundamentals effectively.
• Physically and medically fit to perform duties.
• Exemplary moral integrity.

Language Skills

• Fluent English communication skills, both written and spoken, as English is the operational and safety language onboard.

Physical Requirements and Work Environment

• Capacity to stand and walk long distances, perform repetitive motions such as bending and stair climbing, and lift or push items up to 50 lbs.
• Willingness to work overtime and adapt to irregular working hours.