Baker

Position Overview

This role involves managing a high-caliber bakery service with a strong focus on quality, efficiency, and adherence to company policies and public health guidelines to ensure complete guest satisfaction.

Reporting

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

Primary Duties

• Prepare a variety of breads, pastries, and other baked items following company recipes, maintaining established standards for quality and production.
• Plan, procure, and manage bakery ingredients and supplies, including frozen bread products, to maintain optimal stock levels.
• Ensure uniformity in the quality, taste, presentation, and appearance of bakery products while minimizing waste and managing food costs effectively.
• Create specialty bakery products and buffet decorations, including for guests with special dietary needs, allergies, or ingredient restrictions.
• Participate in guest chef events, cooking demos, special occasions, and themed functions.
• Comply with storage, handling, transportation, temperature monitoring, and inventory protocols in alignment with company and public health standards.
• Maintain a clean and orderly workstation, ensuring timely preparation and setup.
• Clean, upkeep, and correctly operate bakery machinery; report equipment issues and engage in preventive maintenance as needed.
• Observe all food safety and sanitation policies and remain prepared for both announced and surprise inspections.
• Provide support for inventory verification, equipment management, and food waste disposal practices.
• Assist in onboarding and mentoring new team members, fostering positive collaboration across departments.
• Promptly communicate operational challenges to superiors and proactively seek solutions to maintain smooth bakery operations.
• Participate in mandatory training and adhere strictly to company policies, including SOPs, code of conduct, as well as uniform and grooming standards.
• Demonstrate exceptional guest service through professionalism, personalized attention, and anticipating guest needs.
• Carry out other duties as assigned by management.

Qualifications & Experience

• Valid STCW95 certification is required.
• At least four years of experience performing a similar role within an international five-star environment.
• Proficient in European baking methods.
• Familiarity with Public Health protocols and compliance.
• Ability to interpret and demonstrate culinary basics effectively.
• Must be physically and medically fit for the role.
• Integrity and high moral standards are essential.

Language Skills

Fluency in English—both spoken and written—is mandatory as it is the primary language for communication and safety onboard the vessels, enabling clear instruction exchange and effective interaction with guests and crew.

Physical Requirements & Working Conditions

• The job demands prolonged standing, walking considerable distances, bending, and climbing stairs repeatedly.
• It may involve lifting or pushing weights up to 50 pounds.
• Work hours can include overtime and irregular shifts.